A delightful tropical-inspired bread featuring mango and coconut, perfect for breakfast or a sweet snack.
Preheat your oven to 350°F and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick and comes out easily.
In a mixing bowl, combine the sour cream and butter until smooth.
Make sure the butter is softened for easier mixing.
Add the eggs, sugar, and vanilla extract to the bowl and mix until well combined.
Mixing thoroughly ensures the sugar dissolves properly.
Fold in the mango, coconut, and raisins.
Gently folding prevents overmixing, which can make the loaf dense.
In a separate bowl, whisk together the flour, baking soda, and salt.
Whisking the dry ingredients ensures even distribution of the leavening agent.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top helps the loaf bake evenly.
Bake in the preheated oven for about 1 hour, checking for doneness with a toothpick.
If the top browns too quickly, cover it loosely with aluminum foil.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Cooling in the pan helps the loaf set and makes it easier to remove.
Transfer the loaf to a wire rack to cool completely before slicing.
Cooling completely ensures clean slices and better texture.
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