Raspberry Rhubarb Bread

Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

Whisk flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined. Add the flour mixture and stir until just combined. Fold in raspberries and rhubarb and stir just to combine; do not overmix. Transfer the batter to the prepared pan.

Bake the bread until golden brown and a wooden skewer inserted in the center comes out clean, 55 minutes to 1 hour. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool 40 minutes more.