Dill Pickle Bread (Print Version)

# Ingredients:

01 - 3/4 cup sour cream.
02 - 1/2 cup vegetable oil.
03 - 2 large eggs.
04 - 2 tablespoons pickle juice.
05 - 1/3 cup diced dill pickles.
06 - 1 3/4 cups all-purpose flour.
07 - 1 packet onion soup mix.
08 - 2 tablespoons sugar.
09 - 1 1/2 teaspoons baking powder.
10 - 1/4 teaspoon baking soda.
11 - 1/4 cup fresh dill.

# Instructions:

01 - Heat oven to 350°F. Line 9x5 loaf pan with parchment.
02 - Whisk sour cream, oil, eggs and pickle juice. Fold in diced pickles.
03 - Combine flour, soup mix, sugar, baking powder and soda.
04 - Mix wet and dry ingredients just until combined. Add fresh dill.
05 - Pour in pan, bake 40 minutes until toothpick comes clean. Cool 10 minutes in pan.

# Notes:

01 - Can use gluten-free flour blend for GF version.
02 - For vegan version use dairy-free sour cream and flax eggs.
03 - Keeps 2 days room temp, 7 days fridge, 2 months frozen.

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