Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan for easy release.

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.

Stir in the finely chopped dill pickles, coating them evenly in the dry mix.

In another bowl, whisk together pickle juice, melted butter, buttermilk, and egg until smooth.

Pour the wet mixture into the dry. Stir gently with a spatula until just combined. Batter will be thick and slightly lumpy—don’t overmix.

Spread batter evenly in the loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let bread cool in the pan for 10 minutes, then transfer to a wire rack. Sprinkle with chopped fresh dill if desired.