1/2 c. sour cream
1/2 c. vegetable oil
2 large eggs
1 tbsp. sugar
1 3/4 c. all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. kosher salt
1 tbsp. Rootie’s Pickle juice – Hot or Original
1/2 c. chopped Rootie’s Pickles – Hot or Original
1/2 c. shredded Cheddar cheese
2 tbsp. chopped fresh dill, or 2 tsp. dried dill
- Preheat oven to 350°. Line a 9″-x-5″ loaf pan with parchment paper.
- In a large bowl, whisk together sour cream, vegetable oil, eggs and sugar until smooth. Add flour, baking powder, salt and Rootie’s pickle juice – stir until combined. Fold in chopped Rootie’s Pickles, cheddar cheese, and dill. Pour batter into a loaf pan.
- Bake until the bread is golden and a toothpick inserted into the middle of the loaf comes out clean, 40 minutes. Cool completely before slicing.