Adjust the oven rack to the middle position and preheat the oven to 375F degrees. Grease a 9-inch loaf pan and line with parchment paper with enough to overhang on the sides of the pan.
In a small bowl, toss the 2 tablespoons of flour with the fruit to coat it. This helps the fruit to not settle and sink to the bottom of the bread. Set aside
In a microwave-safe bowl, melt the butter in the microwave in 20-second intervals until melted - about 40 seconds. Let the butter cool slightly.
Add the maple syrup, sour cream, vanilla extract, and egg to the butter and whisk until smooth.
In a medium bowl, mix the remaining 1 and 1/2 cups flour, salt and baking soda. Gently fold into the butter mixture with a spatula until no flour streaks remain. Add the fruit and mix until just combined. Pour the batter into the prepared loaf pan.
Bake until a toothpick inserted in the middle comes out clean - about 40 minutes. Let cool in the pan for 10 minutes then transfer to a cooling rack, using the overhanging parchment paper to remove from the pan.
To store the bread, wrap in plastic wrap or a Ziploc bag. The bread can be kept in your pantry or the refrigerator and will last for up to 5 days.