Chilled Cucumber and Dill Bread

Why You’ll Love This Recipe

This bread is a delightful twist on traditional quick breads. The cucumber adds moisture and a cooling effect, while dill provides a burst of freshness. It’s incredibly simple to prepare and doesn’t require any yeast or complicated rising times. Best of all, it’s meant to be enjoyed chilled—making it a perfect make-ahead option for warm-weather meals or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar (optional, for balance)
• Eggs
• Plain Greek yogurt or sour cream
• Olive oil or melted butter
• Grated cucumber (drained of excess moisture)
• Fresh dill (chopped)
• Optional: garlic powder or chopped scallions for added flavor

Directions

1. Preheat oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
2. Prepare cucumber: Grate the cucumber and place it in a clean towel or cheesecloth. Squeeze out as much moisture as possible. Set aside.
3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using).
4. Mix wet ingredients: In another bowl, beat the eggs, then mix in yogurt (or sour cream) and olive oil until smooth.
5. Combine: Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the grated cucumber and fresh dill.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
8. Chill: Wrap the cooled bread in plastic wrap and refrigerate for at least 2 hours before serving for the best flavor and texture.

Servings and timing

This recipe makes 1 loaf (8–10 slices). Prep time is about 20 minutes, bake time is 45–55 minutes, and chill time is at least 2 hours before serving.

Variations

• Cucumber-Dill Feta Bread: Fold in crumbled feta cheese for a savory, tangy twist.
• Herb Blend: Add parsley, mint, or chives along with dill for an herbaceous version.
• Spiced Option: Add a pinch of black pepper, garlic powder, or za’atar for depth.
• Mini Loaves: Bake in mini loaf pans for individual servings or gifts (adjust baking time accordingly).
• Gluten-Free Version: Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.

Storage/Reheating

Store the chilled cucumber and dill bread wrapped tightly in the refrigerator for up to 4 days. Serve cold or at room temperature. This bread is not recommended for freezing, as the cucumber content may affect texture when thawed. Reheating is not necessary—this bread is best enjoyed chilled.

FAQs

Can I use dried dill instead of fresh?

Yes, but reduce the quantity—use about 1 teaspoon of dried dill in place of 1 tablespoon fresh.

Do I need to peel the cucumber?

Not necessarily. If the skin is tender, you can leave it on. For a smoother texture, peel before grating.

Can I make this bread ahead of time?

Yes, it’s ideal to make it the day before and let it chill overnight for the best flavor.

Can I use regular yogurt?

Yes, but Greek yogurt gives a richer texture. If using regular yogurt, reduce the oil slightly.

Is this a sweet or savory bread?

It’s primarily savory, though a small amount of sugar adds balance—it’s optional.

Can I turn this into muffins?

Yes, bake in a muffin tin at 350°F (175°C) for about 18–22 minutes.

What should I serve it with?

Serve with herbed cream cheese, smoked salmon, or as a base for cucumber tea sandwiches.

Can I add nuts or seeds?

Yes, sunflower seeds or chopped walnuts can add texture and a nutty flavor.

How do I prevent the bread from being too wet?

Be sure to squeeze out as much liquid as possible from the grated cucumber before adding it to the batter.

Is this bread good for picnics?

Yes, it travels well and stays fresh for hours when kept cool, making it great for outdoor meals.

Conclusion

Chilled cucumber and dill bread is a light, refreshing, and unexpectedly delicious savory quick bread. With minimal ingredients and prep time, it’s an easy way to bring something fresh and different to your table. Whether sliced for a summer sandwich or served as part of a brunch spread, this cooling bread is sure to become a warm-weather favorite.

Chilled Cucumber and Dill Bread

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Chilled cucumber and dill bread is a moist, savory quick bread made with grated cucumber, fresh dill, and yogurt. Served cold, it’s refreshing and perfect for warm-weather meals, picnics, or elegant tea sandwiches.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 10 minutes (including chilling)
• Yield: 1 loaf (8–10 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 3/4 cups all-purpose flour
2. 1 1/2 tsp baking powder
3. 1/2 tsp baking soda
4. 1/2 tsp salt
5. 1 tbsp granulated sugar (optional)
6. 2 large eggs
7. 3/4 cup plain Greek yogurt (or sour cream)
8. 1/4 cup olive oil (or melted butter)
9. 1 cup grated cucumber (drained of excess moisture)
10. 2 tbsp fresh dill (chopped)
11. Optional: 1/2 tsp garlic powder or 2 tbsp chopped scallions

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Instructions

Preheat oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.

1. Grate the cucumber, then place it in a clean towel and squeeze out as much moisture as possible. Set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using).
3. In another bowl, beat the eggs, then mix in yogurt and olive oil until smooth.
4. Pour the wet ingredients into the dry and stir gently until just combined.
5. Fold in the grated cucumber and fresh dill.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Wrap and chill in the refrigerator for at least 2 hours before serving for best flavor.

Notes

1. Squeeze the cucumber thoroughly to avoid excess moisture in the bread.
2. For a tangy flavor, fold in crumbled feta cheese before baking.
3. This bread is best served chilled or at room temperature.
4. Add garlic powder or scallions for extra flavor depth.

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 2g
• Sodium: 220mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 35mg