Step 1

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

Step 2

In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.

Step 3

In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don’t scramble the egg.

Step 4

To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.

Step 5

Pour wet over dry and stir until just combined; don’t overmix. Batter will be somewhat lumpy and don’t try to stir the lumps smooth or bread will be tough; set aside.

Step 6

In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).

Step 7

Add the raspberries to the batter and fold very lightly to combine.

Step 8

Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

Step 9

Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.**

Step 10

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Step 11

Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.