Ingredients
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- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup chopped dill pickles
- 1/4 cup pickle juice
- 3 large eggs
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then set it aside.
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, mix together melted butter, chopped dill pickles, pickle juice, eggs, and milk until completely combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it out evenly, and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes.
- After 10 minutes, remove the bread from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Notes
Don’t overmix the batter for fluffy bread. Consider using Greek yogurt instead of milk for added tanginess.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg