Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper.
In a large bowl, whisk together sour cream, vegetable oil, eggs, and dill pickle juice. Fold in diced dill pickles.
Stir in flour, onion soup mix, sugar, baking powder, baking soda, and fresh dill until incorporated. Do not overmix.
Add batter evenly to the prepared pan. Bake for 40 minutes or until a toothpick in the center comes out clean.
Let cool for 5-10 minutes, then remove from pan. Slice and serve with butter, if desired.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 307 kcal | Servings: 8 servings
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