Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan thoroughly with butter or cooking spray, then line with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and dried dill weed until combined.

In a separate medium bowl, crack the large eggs and beat them until smooth. Stir in the buttermilk and gently fold in the finely chopped dill pickles.

Pour the wet mixture into the bowl of dry ingredients, stirring gently until just combined. Do not overmix.

If using melted butter, fold it into the batter now.

Transfer the batter into your prepared loaf pan and smooth the top evenly.

Bake for 50-60 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.