Preheat to 350°F. Line a 9x5-inch loaf pan with parchment or lightly grease so the loaf releases cleanly.

In a large bowl, whisk sour cream, oil, eggs, and sugar until smooth and creamy.

Add flour, baking powder, salt, and pickle juice. Stir until just combined. A few small streaks are fine.

Gently fold in diced dill pickles, 1/2 cup cheddar, and dried dill so the mix stays airy.

Scrape batter into the pan and smooth the top. Bake 35-40 minutes, until golden and a toothpick in the center comes out clean.

Remove from the oven, sprinkle the remaining 1/2 cup cheddar over the top, and switch the oven to broil. Return the loaf for 3-5 minutes, watching closely, until the cheese melts and browns lightly.

Let the bread cool completely in the pan so slices hold together neatly. Slice and serve.