Can I use sweet pickles instead of dill?

Yes! It will change the flavor profile, but sweet pickles work if you want a sweeter, tangy bread.

Can I make this bread gluten-free?

Absolutely. Just use a 1:1 gluten-free flour blend made for baking.

It has a noticeable dill pickle flavor, but it's balanced — not overwhelming. The cheese and herbs mellow it out.

Definitely! The cheese adds richness, but it’s totally optional.

You can, but go easy — relish is often sweeter and wetter. Drain well before adding.

Yes, just use two loaf pans or one larger baking dish. Baking time may vary.

Yes! Especially with egg salad, ham, or turkey — it adds a fun flavor boost.

Scale

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Stir in the chopped pickles, dill, and shredded cheese (if using) until evenly distributed.
In a separate bowl, whisk together the buttermilk, pickle juice, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 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.

No kneading, no rising — this is a quick bread that’s ready in just over an hour. Perfect with soups, egg salad, or simply toasted with cream cheese.

Keywords: dill pickle bread, quick bread, savory loaf, no yeast bread, pickle recipes