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THE BEST RASPBERRY BREAD

Ingredients

• 2 cups plus 2 tablespoons all-purpose flour
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• pinch salt, optional and to taste
• 1/4 cup unsalted butter, melted
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup canola or vegetable oil
• 2 teaspoons vanilla extract
• 10 to 12 ounces raspberries, about 2 cups (I used frozen but highly recommend fresh)
• 2 tablespoons all-purpose flour

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