Directions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the chopped dill pickles, fresh dill, green onions, and Parmesan cheese to the dry ingredients. Stir until well combined.
- In a separate bowl, whisk together the milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Storing Leftovers
If you happen to have any leftovers (which is unlikely once you taste how delicious this bread is!), store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, simply thaw the bread at room temperature or in the refrigerator and warm slices in the toaster or microwave.