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Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
In a large bowl, whisk together sour cream, vegetable oil, eggs, and dill pickle juice until well combined.
Fold in the diced dill pickles.
In another bowl, mix the flour, onion soup mix, sugar, baking powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped fresh dill.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 40 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.