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–+ servings

Dill Pickle Bread

This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Several money saving shortcuts are listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1/2 cup sour cream, OR make from a shortcut
  • 1/2 cup vegetable oil
  • 2 eggs, chicken or duck
  • 2 tablespoons sugar
  • 1 3/4 cups all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon dill pickle juice
  • 1/2 cup dill pickles, chopped
  • 1/2 cup Cheddar cheese, shredded
  • 2 tablespoons fresh dill, chopped, or frozen and thawed, chopped

Instructions
 

  • Preheat your oven to 180 C (350 F) and line a loaf pan with parchment paper and lightly spray some olive oil on the paper and sides of the pan.
  • In a large mixing bowl, cream together the sour cream, oil, eggs, and sugar until smooth.
  • Add the flour, baking powder, salt, and pickle juice, stir until just combined.
  • Fold in the cheese, pickles, and dill.
  • Pour into the prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven to a rack to cool completely.
  • Run a knife around the sides and turn out onto a rack. Slice when cooled, and better if chilled first.

Notes

Low cost.
Shortcuts: Sour Cream, Fridge Dill Pickles.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.