Dill Pickle Bread is a unique and savory loaf that perfectly combines the tanginess of dill pickles with the comforting texture of homemade bread. Ideal for pickle enthusiasts and those looking for a twist on traditional bread recipes, this bread is versatile, delicious, and sure to be a conversation starter at any table.
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
In a large bowl, whisk together sour cream, vegetable oil, eggs, and dill pickle juice until well combined.
Fold in the diced dill pickles.
In another bowl, mix the flour, onion soup mix, sugar, baking powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped fresh dill.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Adjust the liquid ingredients if necessary.
Vegan alternatives: Use a dairy-free sour cream substitute and replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes).
Store leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 7 days, or freeze for up to 2 months.