Ingredients:
– 2 cups + 4 tablespoons all-purpose flour, divided 
– ¾ cup light brown sugar, packed 
– ¼ cup granulated sugar 
– 1 teaspoon baking soda 
– Pinch salt (optional)
– ¼ cup unsalted butter, melted 
– 1 large egg 
– ¾ cup buttermilk 
– ¼ cup canola or vegetable oil 
– 2 teaspoons vanilla extract 
– 10-12 ounces fresh raspberries (about 2 cups) 
Instructions:
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan 
2. Whisk 2 cups + 2 tbsp flour, sugars, baking soda, and salt in large bowl
3. Mix melted butter, egg, buttermilk, oil, and vanilla in separate bowl
4. Combine wet and dry ingredients until just mixed (batter will be lumpy) 
5. Toss raspberries with remaining 2 tbsp flour, then fold into batter
6. Pour batter into prepared pan and smooth top 
7. Bake 45-60 minutes (tent with foil after 30 minutes if browning too quickly) 
8. Cool in pan 15 minutes, then transfer to wire rack to cool completely 