Tangy-sweet loaf highlighting dill pickles, sweet tea, and airy muffin texture. Ideal for quirky brunches.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup brewed sweet tea, cooled
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, melted
04 - 2 large eggs
05 - 2 tablespoons dill pickle juice
06 - 1/4 cup finely chopped dill pickles
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1/2 cup granulated sugar
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
→ Flavor & Garnish
12 - 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
13 - 2 tablespoons demerara or coarse sugar, optional, for topping
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and dill.
03 - In a separate bowl, whisk the eggs, melted butter, whole milk, cooled sweet tea, and dill pickle juice until homogenous.
04 - Add wet ingredients to the dry ingredients, stirring just enough to incorporate without overmixing.
05 - Gently fold the chopped dill pickles into the batter.
06 - Pour batter into the prepared pan, smooth the surface, and top with demerara or coarse sugar if desired.
07 - Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow to cool in the pan for 10 minutes, then remove loaf to a wire rack and cool completely before slicing.
