Quick Dill Bread is a super fast quick bread that is so flavorful! You’ll love flavors of garlic, dill and cheddar in this soft and moist loaf! It is perfect with any meal!
Dill bread is such a traditional, classic, easy quick bread! I can’t get enough of the flavor and we also love it so much in this Dill Dip! If you make a batch of this bread, make some of our Egg Salad too and serve them together it is so good! It’s such a pronounced, savory flavor and it goes perfectly with the additions of garlic, onion powder, and sharp cheddar cheese! This is also a great bread to bake up when you are out of yeast because you don’t need any at all! It’s perfect with soups, or even to use as sandwich bread, or just slice it and slather in butter! If you’re looking for a few other quick breads, try out our Banana Bread Recipe as well as our super easy Blueberry Muffins.
Making this bread is super simple. Here are a few notes and tips to ensure recipe success every single time!
- This recipe does call for buttermilk. If you don’t have any at home, you can make your own really easily by combining regular cows milk (almond or soy milk are ok too) with 1 Tablespoon of either lemon juice, or white vinegar. You’ll just stir together and let them sit for about 10 minutes. Then use as desired.
- For this bread you will use a pretty standard sized 9×5 inch loaf pan. That is what I have tested this recipe in, and I can guarantee cooking times. If you want to make mini-loaves or muffins, you’ll want to cut your cooking time in half.
- This batter is SUPER thick! Don’t be worried if it seems too thick, it should be that way! You will have to pour and then spread it out in the loaf pan using a spatula.
- I always use dried dill weed (not dill seeds) in this bread. However, you can use fresh dill if that’s what you have on hand. For fresh, you will want to double the amount of dried to get the same flavor.
- Don’t forget to cover the bread! We top the bread with shredded cheddar, you need to cover it with foil for the first 30 minutes of baking. Then, uncover for the last 20 minutes to let the cheese melt and get slightly browned. The bread is done when the center is set when checked with a knife or toothpick.
- This bread lasts at room temp for a good 5 days. In the refrigerator 7 days. If you want, you an also freeze this cooled loaf of bread wrapped tightly in plastic wrap and foil for up to 3 months. Let it thaw in the fridge or on the counter overnight before serving.
Enjoy!
~Nichole
Quick Dill Bread
Ingredients
- 4 Tablespoons Butter
- 1 1/3 Cups Buttermilk, See note for substitution
- 2 Large Eggs, At Room Temperature, See Note
- 2 1/2 Cups All Purpose Flour
- 1 1/2 Tablespoons Dried Dill Weed
- 1 Tablespoon Sugar
- 2 teaspoons Baking Powder
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Black Pepper
- 2 Cups Shredded Sharp Cheddar Cheese
Instructions
- Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan with non-stick spray or butter and set aside.
- Place the butter in a medium bowl and microwave for 30-45 seconds just until melted. IMPORTANT: Set the melted butter aside and allow to cool for 5 minutes.
- Whisk the buttermilk and both eggs into the melted butter until combined.
- In a large bowl whisk together the flour, dill, sugar, baking powder, garlic powder, onion powder, salt, baking soda and pepper. Then, whisk in 1 cup of the cheese.
- Pour the wet ingredients into the dry ingredients and use a spatula to mix just until combined. Don't over-mix only stir until moistened.
- Pour the batter into the prepared pan and spread out evenly with a spatula. Top evenly with the remaining cheese. Place a large piece of foil loosely over the pan, and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil from the pan. Return the pan to the oven and cook for 20 more minutes, until a butter knife or toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.
- Store on the countertop in an airtight container for up to 5 days, in the refrigerator for up to 7 days, or in the freezer for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Be sure to “tent” the foil, otherwise it sticks and pulls off the cheese…
Thank you for a wonderful recipe! It converted easily and deliciously to gluten free, I just changed out the flour and added a bit more. I used fresh onions instead of the powder and voila! I now have a delicious gluten-free biscuit recipe, which had been eluding me since I learned I had to give up gluten flours. It tastes like real biscuit, free of the unappetizing grittiness of rice flours, even with rice flour. So delicious!
I’m so glad you were able to easily adapt this to a gluten free recipe for yourself! Thanks for letting me know you enjoyed it 🙂
How much fresh dill would be right for this bread recipe?
I turned this into KETO Bread!! I used 1/4 cup of coconut flour (plus a little extra like 2 or 3 Tbls) Then 1 & 1/2 cups almond flour. Added 2 EXTRA eggs, and used stevia (dry) in place of reg granulated sugar. This is sooo Excellent. Need to spray the foil that’s put on top with Pam, so cheese don’t stick. But this bread is so yummy, esp. if you like dill, (I put a little extra in). I will make this often.
First of all, I love that this bread requires no yeast because I’m almost out of it at the moment. Second, it’s going to make an awesome vessel for everything from grilled cheese to BLTs. Third, dipping slices of this bad boy in tomato soup sounds kismet. YUM!
I love making bread and making it more than ever at the moment as trying to avoid trips to the supermarket! Love trying out different types!
This Dill Bread looks absolutely delicious in every bite! I love the flavor of cheddar in this bread. My husband will have his new favorite again.
I am making so much bread at the minute. It’s impossible to get at the store, and there is something so comforting about fresh bread!
Thank goodness I have lots of flour since we stocked up last fall. We love the taste of dill and this bread was so easy to make. We had it last night with our salmon and they complimented each other.
I could eat this all day long!
I really like yeast free breads. They are quick and easy. Moreover not too much planning required. Love all the ingredients in it.