Easy Dill Pickle Bread (No Yeast)
This tangy dill pickle bread requires no yeast and comes together quickly. With pickle juice, fresh dill, and savory seasonings, it's perfect for sandwiches, soup, or enjoying warm with butter.
Ingredients
Wet Ingredients
- 3/4 cup sour cream full-fat, room temperature
- 1/2 cup vegetable oil or canola oil
- 2 large eggs room temperature
- 2 tbsp dill pickle juice
- 1/3 cup finely diced dill pickles patted dry with paper towels
Dry Ingredients
- 1 3/4 cups all-purpose flour spooned and leveled
- 1 packet onion soup mix about 1 oz
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup fresh dill finely chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting it hang over two sides. Lightly grease the pan before adding parchment to prevent sliding.
- In a large mixing bowl, whisk together the eggs, sour cream, vegetable oil, and pickle juice until smooth and uniform. The mixture should be pale yellow and well combined.
- Pat the diced pickles dry with paper towels to remove excess moisture. Fold the dried pickles into the wet mixture using a spatula.
- Add the flour, onion soup mix, sugar, baking powder, and baking soda all at once. Sprinkle the chopped fresh dill on top.
- Gently fold the dry ingredients into the wet ingredients just until no dry flour is visible. Do not overmix—a few small lumps are fine. Stop as soon as everything is combined to keep the bread tender.
- Pour the batter into the prepared loaf pan and spread it evenly with a spatula. The batter should come up about two-thirds of the way.
- Bake on the center oven rack for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few dry crumbs. Edges should pull away slightly from the pan.
- Let the bread cool in the pan for 5-10 minutes to allow the structure to set. Then use the parchment overhangs to lift the loaf out and transfer to a cutting board.
- Slice with a serrated knife using a gentle sawing motion. Serve warm with butter or let cool completely before storing.
Notes
Storage: Wrap cooled bread in foil and place in a resealable bag. Keeps at room temperature for 2 days, refrigerated for 1 week, or frozen for up to 2 months.
Substitutions: Can use 1 tablespoon dried dill instead of ¼ cup fresh (flavor will be less bright). Make homemade onion soup mix with 2 tbsp dried minced onion, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper.
Add-ins: Fold in ½ cup shredded sharp cheddar cheese with the pickles for extra richness. May need to bake an additional 5 minutes.
Flour measuring: Fluff flour with a spoon first, then spoon into measuring cup and level with a knife. Don't scoop directly from the bag or bread will be dense.