Dill Pickle Sweet Tea Loaf (Print View)
Tender loaf with sharp cheddar, dill pickles, and sweet tea creates a unique savory-sweet experience.
# Components:
→ 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 the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and ground black pepper in a large mixing bowl.
03 - In a separate bowl, whisk the cooled sweet tea, whole milk, dill pickle juice, egg, and melted butter until thoroughly blended.
04 - Add the wet mixture to the dry ingredients, stirring gently until just incorporated. Avoid overmixing.
05 - Gently fold in shredded cheddar cheese, diced dill pickles, and chopped dill until evenly distributed throughout the batter.
06 - Pour the batter into the prepared loaf pan and smooth the surface. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the loaf to cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The combination of pickles and sweet tea creates an unexpected but delicious flavor.
- Perfect for snacking or serving alongside soup.
02 -
- Milk, eggs, and wheat are present, so check cheese and pickle brands for allergens.
- Store well-wrapped loaf at room temperature for up to two days.
03 -
- Don't overmix the batter for a light crumb.
- Chill the pickles before dicing for easier handling and tidier loaf slices.