In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the raspberries and ¾ cup chocolate chips gently into the batter.
Pour the bread batter into a greased 8"x4" bread pan.
Sprinkle the remaining ¼ cup chocolate chips on top of the batter, followed by the raw sugar.
Bake at 350 degrees for about 70 minutes*. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
Store in an airtight container.
If you use a larger bread pan (9”x5”) then the bread may take less time to bake (60 minutes or so).