Instructions
1. Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, dill, and garlic powder if using.
3. Stir in the shredded cheese until evenly coated with the flour mixture.
4. In another bowl, whisk the eggs, pickle juice, and melted butter until combined.
5. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
6. Fold in the chopped dill pickles.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool slightly before slicing and serving.
Serving Ideas
- Serve warm with butter or cream cheese
- Use as sandwich bread with grilled cheese or deli meats
- Pair with soup, chili, or pickle soup
Notes:
Make sure the pickles are well drained to prevent excess moisture. You can swap cheeses or add chopped jalapeños for heat. This bread stores well and tastes even better toasted the next day.
