Click for Cookbook LOGIN
"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Dill Pickle Bread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Dill Pickle Bread is from Cassie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
EQUIPMENT
9x5 inch loaf pan
Mixing bowls
Whisk
Measuring cups and spoons
Parchment paper

INGREDIENTS
3/4 cup sour cream
1/2 cup vegetable oil
2 large eggs
2 tablespoons dill pickle juice
1/3 cup finely diced dill pickles
1 & 3/4 cups all-purpose flour
1 packet onion soup mix
2 tablespoons granulated sugar
1 & 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup chopped fresh dill
Directions:
Directions:
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.
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal 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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

7W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!