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Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large bowl, mix together the flour, baking powder, salt, and sugar.
Add the chopped dill and dill pickles to the flour mixture, and stir to combine.
In a separate bowl, whisk together the pickle juice, eggs, milk, and vegetable oil.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.