Quick Dill Bread is a fast, savory quick bread packed with bold flavor. This soft, moist loaf brings together garlic, dill, and sharp cheddar cheese for a simple homemade bread that pairs beautifully with almost any meal. Because it is made without yeast, there is no rising time, no kneading, and no waiting around. Mix the batter, spread it into the pan, bake, and enjoy warm slices with butter, soup, salad, or your favorite dinner.
Dill bread is a classic quick bread with a wonderfully savory taste. The dill gives the loaf a fresh, herby flavor, while garlic powder, onion powder, and cheddar cheese make every slice rich and satisfying. It is a great recipe to keep on hand when you want homemade bread but do not have yeast or enough time for a traditional loaf. The texture is tender and moist, with a slightly cheesy top that becomes golden as it bakes.
This quick dill bread is especially good served alongside soups, stews, roasted meats, egg salad, or simple weeknight dinners. You can also slice it for sandwiches, toast it lightly, or serve it warm with a generous spread of butter. The flavor is strong enough to stand on its own, but it also works well as a side dish because it is not overly complicated. If you enjoy savory homemade bread recipes, this easy dill bread is a dependable option for busy days, holidays, potlucks, and family meals.
Making this bread is very simple, but a few helpful tips will make the process even smoother. Quick bread batter behaves differently from yeast dough, so do not expect it to look light or stretchy before baking. This batter is thick, hearty, and full of cheese, which is exactly how it should be. Use a spatula to spread it evenly in the loaf pan before baking.
- This recipe uses buttermilk to help create a soft, moist texture. If you do not have buttermilk, you can make a quick substitute by combining regular cow’s milk, almond milk, or soy milk with 1 tablespoon of lemon juice or white vinegar. Stir the mixture and let it sit for about 10 minutes before using it in the recipe.
- Use a standard 9×5-inch loaf pan for the best results. This is the pan size the recipe was tested with, so the baking time is based on that shape and depth. If you choose to make mini loaves or muffins, reduce the baking time and check for doneness much earlier.
- The batter will be very thick. This is normal for this quick dill bread recipe. After mixing, spoon or pour the batter into the prepared loaf pan, then spread it out with a spatula so the loaf bakes evenly.
- Dried dill weed works very well in this bread. Do not use dill seed, as it has a different flavor and texture. If you prefer to use fresh dill, use about double the amount of dried dill for a similar level of flavor.
- Cover the bread with foil for the first part of baking. Since the top is sprinkled with cheddar cheese, the foil helps protect it from browning too quickly. Remove the foil near the end of the baking time so the cheese can melt fully and turn lightly golden.
- The bread is finished when the center is set and a toothpick or butter knife inserted into the middle comes out clean. Letting the loaf cool before slicing helps it hold together and gives you cleaner slices.
- Store the cooled bread at room temperature in an airtight container for up to 5 days, or in the refrigerator for up to 7 days. For longer storage, wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator or on the counter overnight before serving.
Enjoy this quick dill bread warm from the oven, at room temperature, or lightly toasted. It is a simple, flavorful loaf that is easy to prepare and even easier to serve with your favorite meals.
~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
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Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick spray or butter and set it aside.
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Place the butter in a medium bowl and microwave for 30 to 45 seconds, just until melted. Set the melted butter aside and let it cool for 5 minutes.
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Whisk the buttermilk and eggs into the cooled melted butter until well combined.
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In a large bowl, whisk together the flour, dill, sugar, baking powder, garlic powder, onion powder, salt, baking soda, and pepper. Stir in 1 cup of the shredded cheddar cheese.
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Pour the wet ingredients into the dry ingredients. Use a spatula to mix just until the flour is moistened. Do not overmix.
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Transfer the thick batter to the prepared loaf pan and spread it evenly with a spatula. Sprinkle the remaining cheese over the top. Loosely cover the pan with foil and bake for 30 minutes.
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After 30 minutes, remove the foil. Return the pan to the oven and bake for 20 more minutes, or until a butter knife or toothpick inserted in the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Cool completely before slicing for the neatest pieces.
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Store in an airtight container on the counter for up to 5 days, in the refrigerator for up to 7 days, or in the freezer for up to 3 months.
Notes
Egg note: The eggs should be at room temperature for this recipe. To warm them quickly, place the eggs in a bowl of warm, not hot, water for about 3 minutes.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.