A moist loaf blending dill pickles, sweet tea, cheddar, and fresh dill for a unique savory-sweet flavor.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Wet Ingredients
06 - 1/2 cup brewed sweet tea, cooled
07 - 1/2 cup whole milk
08 - 1/3 cup dill pickle juice
09 - 1 large egg
10 - 1/3 cup unsalted butter, melted and cooled
→ Add-ins
11 - 1 cup sharp cheddar cheese, shredded
12 - 2/3 cup dill pickles, finely diced
13 - 2 tablespoons fresh dill, chopped or 2 teaspoons dried dill
# Directions:
01 - Preheat oven to 350°F. Lightly grease a standard 9x5-inch loaf pan and line with parchment paper for easy release.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, sea salt, and black pepper until evenly blended.
03 - In a separate bowl, whisk the cooled sweet tea, whole milk, dill pickle juice, egg, and melted butter until fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Stir gently using a spatula just until incorporated—do not overmix.
05 - Carefully fold in the shredded sharp cheddar, diced dill pickles, and fresh or dried dill until evenly distributed throughout the batter.
06 - Spread the batter evenly in the prepared loaf pan, smoothing the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing and serving.
