Tangy-sweet loaf with dill pickles, sweet tea, and pancake muffin texture. Ideal for brunch or a whimsical snack.
# 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)
# Cooking Steps:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, whisk flour, granulated sugar, baking powder, baking soda, salt, and dill until evenly distributed.
03 - In a separate bowl, whisk the eggs, melted butter, whole milk, cooled sweet tea, and dill pickle juice until completely blended.
04 - Add wet ingredients to the dry mixture, stirring gently until just incorporated. Avoid overmixing to maintain a tender texture.
05 - Gently fold the chopped dill pickles into the batter until evenly distributed.
06 - Pour the prepared batter into the loaf pan. Smooth the surface and sprinkle with demerara or coarse sugar if desired.
07 - Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
