Description
A delightful twist on traditional bread, this Dill Pickle Bread combines tangy flavors of dill pickles with a soft and fluffy texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon dried dill weed
- 3 large eggs
- 1 cup buttermilk
- 1 cup dill pickles (finely chopped and well-drained)
- 1/4 cup melted butter (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Whisk together flour, baking powder, baking soda, salt, and dried dill weed in a large mixing bowl.
- Beat the eggs in a medium bowl until smooth, then add buttermilk and mix thoroughly.
- Fold in finely chopped and drained pickles until evenly distributed.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Transfer the batter to the prepared loaf pan and smooth the top gently.
- Bake for 50-60 minutes until golden and a toothpick comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Avoid overmixing the batter to prevent dense bread. Ensure pickles are well-drained to avoid soggy bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg