Into a large bowl, whisk or sift together flour, sugar, baking powder, salt, and baking soda.
Cut in butter until it is in small pieces.
Stir in raisins and caraway seeds.
Mix egg into buttermilk and add. Note: Soured milk can be substituted for buttermilk. Make it by putting 1 Tbsp. of lemon juice or white vinegar for each cup of “buttermilk” needed into an empty glass measure. Then fill with regular milk to the desired level. For this recipe, that would be 2 ½” Tbsp. of lemon or vinegar and enough milk to equal 2 ½ c. total.
Blend by hand only until all is moistened. Spread in a large buttered pan or divide between two buttered bread pans. The pan shown is 9 ½” across and 2 ½” deep. Bake at 350 degrees for one hour or until a knife or toothpick inserted in the center comes out clean. If it isn't quite done and the top is well-browned, lay a piece of foil over it as it finishes up.