Dill Pickle Bread
Tangy dill pickle bread, tender inside, golden and cheesy on top.
Ingredients
- 1/2 cup sour cream if using gluten-free flour, add 1 extra tbsp of sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tbsp granulated sugar
- 1 3/4 cups all-purpose flour can use gluten-free flour as well
- 1 1/4 tsps baking powder
- 3/4 tsp salt
- 1 tbsp pickle juice from the jar
- 1 cup diced dill pickles
- 1 cup shredded sharp cheddar cheese divided
- 1 tbsp dried dill
Instructions
- Preheat to 350°F. Line a 9x5-inch loaf pan with parchment or lightly grease so the loaf releases cleanly.
- In a large bowl, whisk sour cream, oil, eggs, and sugar until smooth and creamy.
- Add flour, baking powder, salt, and pickle juice. Stir until just combined. A few small streaks are fine.
- Gently fold in diced dill pickles, 1/2 cup cheddar, and dried dill so the mix stays airy.
- Scrape batter into the pan and smooth the top. Bake for 35–40 minutes, until golden and a toothpick in the center comes out clean.
- Remove from the oven, sprinkle the remaining 1/2 cup cheddar over the top, and switch the oven to broil. Return the loaf for 3–5 minutes, watching closely, until the cheese melts and browns lightly.
- Let the bread cool completely in the pan so slices hold together neatly. Slice and serve.
Notes
Tangy dill pickle bread, tender inside, golden and cheesy on top.