Pin it A savory, cheesy quick bread bursting with tangy dill pickles, sharp cheddar, and a golden pretzel-inspired crust. Perfect for snacking, sandwiches, or as a unique side.
The first time I made this loaf for a weekend lunch, my family was instantly hooked. The combination of cheese and dill pickles with a pretzel-inspired crust made it disappear fast!
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Baking soda: 1 tsp
- Granulated sugar: 1 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Salt: 1/2 tsp
- Eggs: 2 large
- Whole milk: 3/4 cup (180 ml)
- Dill pickle juice: 1/4 cup (60 ml)
- Unsalted butter: 1/4 cup (60 g), melted and cooled
- Sharp cheddar cheese: 1 cup (115 g), shredded
- Dill pickles: 3/4 cup (110 g), finely chopped
- Fresh dill: 2 tbsp chopped (or 2 tsp dried dill)
- Baking soda (for topping): 1 tbsp
- Hot water: 1/4 cup (60 ml)
- Coarse sea salt (for topping): 1 tbsp
Instructions
- Prepare oven and pan:
- Preheat your oven to 350°F (175°C). Grease or line an 8x4 inch (20x10 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, garlic powder, onion powder, and salt.
- Mix wet ingredients:
- In a separate bowl, beat the eggs, then add milk, pickle juice, and melted butter. Mix well.
- Combine wet and dry ingredients:
- Pour the wet mixture into the dry mixture and stir gently until just combined (do not overmix).
- Add cheese and pickles:
- Fold in cheddar cheese, chopped pickles, and dill until evenly distributed.
- Bake loaf:
- Transfer the batter into the prepared loaf pan and smooth the top.
- Pretzel topping:
- Dissolve baking soda in hot water. Brush the mixture over the top of the batter.
- Sprinkle salt:
- Sprinkle coarse sea salt evenly over the top.
- Bake:
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
- Cool:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.
Pin it My kids love helping to brush on the pretzel topping before baking. Sharing warm slices after school has fast become a comforting family ritual.
Required Tools
Mixing bowls, whisk, spatula, 8x4 inch loaf pan, pastry brush, cooling rack
Allergen Information
Contains wheat (gluten), eggs, milk. May contain traces of other allergens depending on cheese and pickles so always check labels.
Nutritional Information
Per serving: 240 calories, 11 g total fat, 26 g carbohydrates, 8 g protein
Pin it Serve warm as a snack or pair it with soup for an easy meal. Let cool fully before slicing for best texture.
Recipe FAQs
- → Can I use dried dill instead of fresh?
Yes, substitute 2 teaspoons dried dill for the fresh, though fresh will add brighter flavor.
- → Is the pretzel topping necessary?
No, but the baking soda wash and coarse salt give the bread a classic pretzel flavor and chewy crust.
- → Can I make this loaf gluten-free?
Try gluten-free all-purpose flour; texture may vary but the savory flavors still shine.
- → How should I store leftovers?
Cool completely, then wrap airtight. Store at room temperature for 2 days or in the fridge for up to 5 days.
- → What cheese works best besides cheddar?
Swiss cheese offers a milder tang. Pepper jack or Gruyère provide unique flavor twists.
- → Can I add extra mix-ins?
Yes, chopped pickled jalapeños, fresh herbs, or even cooked bacon add more character.