1. 1. Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.

2. 2. In a large mixing bowl, whisk together 2 cup of all-purpose flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. 3. In a separate bowl, whisk together 1/2 cup melted unsalted butter, 1 large egg, 1 cup buttermilk, 1/4 cup canola oil, and 1 teaspoon vanilla extract until well combined.

4. 4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

5. 5. In a small bowl, toss 1 1/2 cup raspberries with the remaining 4 tablespoon of flour to prevent them from sinking. Gently fold the coated raspberries into the batter.

6. 6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

7. 7. Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your delicious Raspberry Bread!