- Prep Time: 15 minutes
- Bake Time: 50–60 minutes
- Cool Time: 10 minutes
- Total Time: ~1 hour 20 minutes
- Yield: 1 loaf (8–10 slices)
💡 Tips & Variations
- Pickle Drying Tip: Place chopped pickles between paper towels and press gently to remove excess moisture before adding to the batter.
- Add-ins: Try shredded cheddar, chopped chives, or minced garlic for variation.
- Storage: Wrap tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Can be frozen for up to 1 month.
✨ Result: A tangy, savory, moist quick bread with just the right amount of bite from the pickles and a tender crumb—perfect for pickle lovers and adventurous bakers alike!
