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Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.
In a large bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, and salt until well combined.
Add the finely chopped dill pickles and fresh dill (if using) to the dry ingredients. Toss to distribute evenly.
In a separate medium bowl, whisk the pickle juice, melted butter, buttermilk, and egg until thoroughly combined.
Pour the wet ingredients over the flour mixture. Stir just until everything is moistened—be careful not to overmix.
Transfer the batter to the prepared loaf pan, smoothing out the top with a spatula.
Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool completely before slicing.