Dill Pickle Bread Recipe | The Recipe Critic

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Dill pickle bread is cheesy, buttery, and packed with tangy pickle flavor in every bite. Chopped dill pickles and dill seasoning give this easy quick bread even more bold, briny flavor, with plenty of melty cheese.

Overhead shot of dill pickle bread on a cutting board with some slices cut.

3 Reasons This Bread Is a Big Dill

  • Big Pickle Flavor: Chopped dill pickles plus pickle seasoning give every slice that salty, tangy flavor pickle lovers crave.
  • No Yeast Needed: This is an easy quick bread, so there’s no kneading, rising, or waiting around.
  • That Buttery Topping: Dill pickle butter gets brushed over the warm loaf for one last punch of flavor.

Dill Pickle Bread Ingredients

IngredientsWithLabelDillPickleBread 1IngredientsWithLabelDillPickleBread 1
  • Dill Pickles: Stick with dill pickles, not sweet or bread-and-butter pickles. I like small snacking pickles, but any dill pickle works.
  • Fresh Dill: Swap dried dill for 1 ½ teaspoons of chopped fresh dill.
  • Cheese: Cheddar is delicious, but Pepper Jack, Monterey Jack, or Colby Jack also work well.
  • Dill Pickle Seasoning: For extra tang, add 1 ½ teaspoons of dill pickle seasoning. Look for popcorn-style seasoning, not pickling spice.

How to Make Dill Pickle Bread

If you love easy savory breads like my Cheddar Bay Biscuit Bread or beer bread, this dill pickle bread recipe is another one to add to your list. Make a batch to serve with a delicious bowl of soup.

  1. Prep the Pan: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
  2. Mix the Dry Ingredients: Whisk the flour, sugar, baking powder, 1 ½ teaspoons of the dried dill, garlic powder, onion powder, and salt in a large bowl.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together the milk, egg, and 4 tablespoons melted butter.
  4. Make the Batter: Stir the wet ingredients into the dry ingredients just until combined. Fold in the cheese and pickles.
  5. Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. For a darker top, broil on HIGH for 1–2 minutes.
  6. Add the Dill Butter: Stir the remaining 1/4 teaspoon of dill into the remaining tablespoon of melted butter. Brush it over the warm loaf, then let the dill pickle bread rest for 10 minutes before removing from the pan and slicing.
Bowl of dry ingredients added to it.Bowl of dry ingredients added to it.
Wet ingredients mixed together. Wet ingredients mixed together.
Dry and wet ingredients combined. Dry and wet ingredients combined.
Cheese and pickles added to the dough. Cheese and pickles added to the dough.
Dill pickle bread dough added to a loaf pan. Dill pickle bread dough added to a loaf pan.
Someone spreading the dill pickle butter on top of the baked loaf. Someone spreading the dill pickle butter on top of the baked loaf.

No Pickle Seasoning? No Problem!

  1. Easy Substitute: Replace the pickle seasoning with 1 teaspoon dried dill and 2 tablespoons distilled white vinegar.
  2. Another Option: Use 1 ½ teaspoons dried dill plus 1 ½ teaspoons salt and vinegar seasoning.
  3. For the Topping: If you skip the pickle seasoning, stir ¼ teaspoon dried dill into the melted butter before brushing it over the warm bread.

Must Have Kitchen Tools For This Recipe

  • Loaf Pan: Bakes the bread evenly and gives it the perfect loaf shape.
  • Basting Brush: Makes it easy to brush that flavorful pickle butter over the warm bread.

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  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.

  • Whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons of the 1 ¼ teaspoons dried dill, ½ teaspoon garlic powder½ teaspoon onion powder, and ½ teaspoon salt in a large bowl.

  • Combine 1 cup milk, 1 large egg, and 4 tablespoons of the 5 tablespoons melted unsalted butter, then stir the milk mixture into the flour mixture just until combined.

  • Fold in 2 cups shredded cheddar cheese and ⅔ cup roughly chopped dill pickles, then pour the batter into the prepared baking pan.

  • Bake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.

  • Just before the loaf comes out of the oven, stir the remaining ¼ teaspoon of dill with the remaining tablespoon of melted unsalted butter.

  • Brush the butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing.

Leftover Instructions

  • Fridge: Store in an airtight container for up to 7 days. Reheat for 15–30 seconds if desired.
  • Room Temperature: Store in an airtight container for up to 4 days.
  • Freezer: Wrap the cooled loaf tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Calories: 438kcalCarbohydrates: 38gProtein: 16gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 99mgSodium: 811mgPotassium: 180mgFiber: 1gSugar: 4gVitamin A: 824IUVitamin C: 1mgCalcium: 462mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Side view of the cut loaf.Side view of the cut loaf.

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