I Tried Dill Pickle Bread—and Here’s What I Thought

This dill pickle bread has a hint of crisp pickle flavor in every bite.

I had never heard of dill pickle bread until recently. With the surge in quarantine baking, this unlikely bake has become a big hit across the Internet. But is it tasty? I had to find out.

While many renditions of dill pickle bread exist online, I chose to use this dandy as a guide. No bread machine is needed, it doesn’t call for any rare or particularly special ingredients. Chances are you have already most, if not all, of the ingredients at home.

How to Make Dill Pickle Bread

Mise en place off centerJennifer Schwarzkopf for Taste of Home

Ingredients

  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon granulated sugar
  • 1-3/4 cup all-purpose flour
  • 1-1/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 tablespoons pickle juice (check out these other uses for pickle juice, too)
  • 1 cup diced pickles
  • 1 cup shredded sharp cheddar cheese (it’s best to grate your own cheese)
  • 4 tablespoons chopped fresh dill

Instructions

Step 1: Prep the loaf pan

Preheat your oven to 350° F. Prep a 9 x 5-inch loaf pan with parchment paper; it is OK for the paper to extend over the sides. It will make removing the loaf (and doing dishes) a cinch!

Step 2: Make the batter

Mix the wet ingredients—sour cream, eggs, vegetable oil—together, then add the sugar. Whisk until evenly incorporated. Add flour, baking powder, salt and pickle juice to the mixture. Stir until combined.

Gently fold in the diced pickles, 1/2 cup of the shredded sharp cheddar cheese and the fresh dill. Pour the batter into the loaf pan and smooth the top over.

Raw loafJennifer Schwarzkopf for Taste of Home

Step 3: Bake

Bake the loaf for 30-40 minutes, until the top begins to get a nice golden brown on top and a toothpick put in the center comes out dry and clean. Remove from the oven.

Step 4: Add the cheese

Set your oven on broil (high) and sprinkle the remaining cheese generously over the top of the loaf. Put the loaf back in the oven for another 3-5 minutes, until the top is a golden, bubbly, cheesy vision of tasty goodness!

Cooked loafJennifer Schwarzkopf for Taste of Home

Step 5: Cool

Allow the loaf to cool in the pan. Once cooled, cut into 1/2-inch slices and serve with softened butter. Enjoy!

Baked overhead 1 - iphone shotJennifer Schwarzkopf for Taste of Home

Initial Thoughts & Reaction

The dill pickle bread was delicious! It was dense, moist and full of pickle-y bursts of flavor.

However, the initial recipe needed a bit more oomph, in my opinion. As a result, I doubled the pickle juice, pickles, cheese and dill (which are reflected in the recipe above). I also slightly turned up the kosher salt. These changes made the bread even more delightful, with crisp pickle freshness in almost every bite.

I also made sure to specify sharp cheddar cheese—it adds even more body to the flavor. Finally, make sure you pick crispy, fresh, cold dill pickles. They give the best crunch. (I’m a Vlasic girl through and through and will sing their praises for eternity. Check out the brand that won our taste test, too.)

It’s said that Shakespeare wrote King Lear while in quarantine…and we, as a people, have crowdsourced baking dill pickle bread. #winning

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Jennifer Schwarzkopf
Half Chilean, half Irish descent and all joie de vivre, I'm a food writer/photographer who loves to share stories about different cultures and the magic that is sharing a meal together. When not doing that, you'll find me working on my culinary degree, hanging with family & friends, and just trying to "live deep and suck out all the marrow of life." Salud!