Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. You can also line it with parchment paper for easier removal.

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. This ensures even distribution of the leavening agent.

Mix Wet Ingredients: In a separate medium mixing bowl, whisk together the melted butter, chopped dill pickles, pickle juice, eggs, and milk until thoroughly combined.

Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread.

Pour into Pan: Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.

Bake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven.

Cool in Pan: Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. This allows the bread to set slightly, making it easier to remove.

Cool Completely: After 10 minutes, carefully remove the bread from the pan and transfer it to a wire rack to cool completely. This prevents the bread from becoming soggy.

Slice and Serve: Once the bread has coold completly, use a serrated knife.