Name: Easy Bread Recipes: Dill Pickle Bread You’ll Crave
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon dried dill; 1/8 teaspoon baking soda; 1 cup shredded cheddar cheese; 2 eggs; 3/4 cup buttermilk; 1/4 cup sour cream; 1/4 cup vegetable oil; 1 cup chopped dill pickles

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Ever bite into something and go, wait—what just happened in my mouth? That was me the first time I made dill pickle bread. It’s got that unmistakable tang of pickles, the softness of sweet bread, and a salty zing that just hits right. If you’re into Sweet Bread Recipes, have a soft spot for any bread and butter pickle recipe, or you’re the type to tinker with a dill pickle recipe at midnight (no judgment), this bread will find a home in your kitchen. I promise. And if you’ve been hunting through Bread Maker Recipes Sweet, or just feel like trying a twist on a classic Portuguese Sweet Bread Recipe, welcome. You’re in good hands. Of all the Best Bread Recipes I’ve baked over the years, this one keeps coming back. Whether you’re slathering it with butter, grilling it for a sandwich, or eating it warm straight out of the pan (guilty), this is a keeper.

1) Key Takeaways
2) Easy Dill Pickle Bread Recipe
3) Ingredients for Dill Pickle Bread
4) How to Make Dill Pickle Bread
5) Tips for Making Dill Pickle Bread
6) Making Dill Pickle Bread Ahead of Time
7) Storing Leftover Dill Pickle Bread
8) Try these Side Dishes next!
9) Dill Pickle Bread Recipe
10) Nutrition

1) Key Takeaways

We’re blending dill pickles into a quick and cheesy bread loaf
No yeast, no kneading, no fuss — just stir and bake
This bread brings the tang, the crunch, and a soft, cheesy middle
You can serve it warm with butter or toasted the next day

2) Easy Dill Pickle Bread Recipe

I didn’t grow up thinking I’d one day fall in love with a loaf of dill pickle bread, but here we are. This isn’t your average homemade loaf. It’s got the punch of pickle juice, the sharpness of cheddar, and it all comes together in one bowl — no yeast, no kneading, and no waiting around for dough to rise. This one checks all the boxes if you’re hunting for easy bread recipes that surprise people in the best way.

I remember making it for a potluck once, and someone whispered, “Did you say… pickles?” Right before going back for a second slice. And another. The texture is soft like a good Portuguese sweet bread recipe, but then there’s this unexpected salty bite that makes it hard to stop at one piece. It’s weird in the best way. It even works in that little category of bread maker recipes sweet or savory.

So if you’re into sweet bread recipes that lean savory or you’re looking for the best bread recipes to impress your family with, this one’s worth baking. Keep that bread and butter pickle recipe handy, though — you may start making it just for this bread.

3) Ingredients for Dill Pickle Bread

All-purpose flour forms the backbone here. It gives the loaf structure without making it dense. I use unbleached flour, but anything you’ve got in the pantry will work.

Baking powder and baking soda give this bread the rise it needs. There’s no yeast involved, so these two do the heavy lifting. Don’t skip either — they work together to create that lovely crumb.

Dried dill, garlic powder, onion powder all pull in that classic pickle flavor, making every bite pop. I’m not saying it tastes like a deli, but it kind of does in the best way.

Cheddar cheese adds richness and a little sharpness that balances the tang. I like sharp cheddar, but if you’re more of a mild fan, go for it. Freshly shredded melts better, but pre-shredded saves time.

Eggs bring moisture and hold everything together. Room temp works best. Crack them into a separate bowl first — no one wants a surprise shell in their batter.

Buttermilk and sour cream make the loaf tender and tangy. If you’re out of buttermilk, a splash of milk with lemon juice can work in a pinch. The sour cream? Adds a silky texture you won’t get from milk alone.

Vegetable oil keeps the bread moist. I’ve tried it with olive oil, but the flavor’s a little too bold. Stick to neutral here.

Chopped dill pickles are the star of the show. I like a fine chop — not quite minced, but close. You want bits in every bite, not big chunks throwing off the texture.

4) How to Make Dill Pickle Bread

Step 1. Heat your oven to 350°F. Grab a 9×5 loaf pan and grease it up or line it with parchment if you want an easy cleanup later.

Step 2. In one bowl, stir together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and dill. Take a whiff — already smells like something’s happening.

Step 3. Mix in the shredded cheese and chopped pickles. Don’t overdo the stirring — we’re coating the cheese so it doesn’t sink, not building muscle.

Step 4. In a second bowl, whisk the eggs, buttermilk, sour cream, and oil. It’ll look a little lumpy and that’s totally fine. We’re not baking a cake here.

Step 5. Pour the wet into the dry. Stir just until the batter comes together. Lumps are okay. Overmixing leads to sadness and tough bread.

Step 6. Scrape the batter into the pan. Smooth the top and pop it in the oven for 45 to 50 minutes. A toothpick should come out clean or with a few moist crumbs.

Step 7. Let the bread cool in the pan for 10 minutes, then move it to a wire rack. Or just cut it warm — no judgment here.

5) Tips for Making Dill Pickle Bread

Use good pickles. If your dill pickle recipe is homemade, even better. Store-bought is fine too, but skip the overly sweet ones — those belong on burgers, not in bread.

Don’t skip the cheese. This isn’t just for flavor — it changes the moisture and structure of the loaf. Shred it fresh if you’ve got the time.

Test for doneness early. Every oven lies. At 45 minutes, check with a toothpick. If it comes out wet, give it another 5 and keep an eye on it. The top should feel firm with a little spring.

6) Making Dill Pickle Bread Ahead of Time

You can absolutely make this bread a day or two before you need it. It keeps its flavor, and the texture might even get better. That tang settles in, and the crust holds up well.

Wrap it tightly in foil once it’s cool, then tuck it into a zip-top bag. I keep mine on the counter if we’re eating it soon. For longer storage, the fridge works fine too.

It toasts like a dream. Next day, slice it thick and let it sizzle in a pan with a little butter. Breakfast? Snack? Midnight slice with cheese? You do you.

7) Storing Leftover Dill Pickle Bread

Got leftovers? Wrap what’s left in foil and store it in the fridge. It’ll stay good for about four days. Toast slices before eating to bring back that just-baked texture.

If you’re freezing it, slice it first. Stack parchment between the slices so they don’t stick together. Freeze flat in a bag and grab what you need later — no need to thaw the whole loaf.

Microwave works in a pinch, but toasting gives you that golden edge. Slather with butter, or make a grilled cheese with it. No one will complain.

8) Try these Side Dishes next!

9) Dill Pickle Bread Recipe