1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan with floured cooking spray or butter and flour.

2. In a large bowl, whisk together 2 cups plus 2 tablespoons flour, brown sugar, granulated sugar, baking soda, and salt.

3. In a microwave-safe bowl, melt the butter and allow it to cool slightly.

4. Whisk the egg, buttermilk, oil, and vanilla extract into the melted butter until combined.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined without overmixing.

6. In a separate bowl, toss the raspberries with the remaining 2 tablespoons flour.

7. Fold the raspberries gently into the batter.

8. Transfer the batter into the prepared loaf pan and smooth the top lightly.

9. Bake for 45 minutes to 1 hour, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs.

10. If the top browns too quickly, tent loosely with foil during baking.

11. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.