Dill Pickle Bread 

This savory Dill Pickle Bread from Jessica's Recipes combines tangy diced pickles and pickle juice into a tender, loaf—ideal for sandwiches, snacking, or pairing with soup. The quick-bread style (using baking powder rather than yeast) ensures a soft crumb with bright pickle flavor and just a touch of sweetness. Easy to prepare and surprisingly delightful, this loaf offers a quirky twist on traditional bread that pickle lovers will appreciate.

Ingredients

• 3 large eggs
  
  

• 1 cup finely chopped dill pickles
  
  

• ¼ cup pickle juice
  
  

• 3 cups all-purpose flour
  
  

• 1 tablespoon baking powder
  
  

• ¼ cup granulated sugar
  
  

• 1 teaspoon salt
  
  

• ¼ cup unsalted butter, melted
  
  

• 1 cup milk
  
  

Directions

1. Preheat your oven to 350 °F (175 °C) and grease a standard loaf pan.
   
   

2. In a large bowl, whisk together eggs, melted butter, milk, and pickle juice until smooth. Add chopped pickles and stir to distribute evenly.
   
   

3. In a separate bowl, combine flour, baking powder, sugar, and salt.
   
   

4. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
   
   

5. Pour batter into the prepared loaf pan and smooth the surface.
   
   

6. Bake approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
   
   

7. Allow the loaf to cool in the pan for about 10 minutes before transferring to a rack to cool completely.
   
   

Nutrients (estimated per slice, 8 servings)

• Calories: ~180–200 kcal
  
  

• Carbohydrates: ~28 g
  
  

• Fat: ~6 g
  
  

• Protein: ~5 g
  
  

• Fiber: ~1 g
  
  

• Sugar: ~5 g (includes sugar added and pickle juice)
  
  

• Sodium: moderate to high (from pickles and salt)