Island Mango Bread

Lots of flavors come together to make a yummy and different quick bread or muffin. Update--I obviously committed a big oops! So sorry, the temp I cook this at (and truly thought I had posted) is 350°F. I am so sorry to have omitted that important fact and hope it didn't ruin the outcome of anyone's bread.

• Ready In: 10 mins
• Yields: 1 loaf

Ingredients

• 1⁄2 cup sour cream
• 1⁄2 cup margarine
• 2  large eggs
• 1  cup sugar
• 1 1⁄2 cups  chopped mangoes (very ripe)
• 1⁄2 cup sweetened flaked coconut
• 1  teaspoon vanilla
• 1  teaspoon  coconut extract
• 1  teaspoon  rum extract
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 2  cups flour
• 1⁄3 cup raisins (optional)

Directions

1. Mix sour cream and margarine together and then add mangoes.
2. Add eggs, sugar, then extracts, then coconut and raisins.
3. Mix dry ingredients (except sugar) together and incorporate into the wet ingredients, stir till all is combined well.
4. Pour into a greased large loaf pan (5 by 10)and bake in a preheated 350°F oven for approx 1 hour. You may need to make a tent out of aluminum foil for the last 15 minutes or so to prevent it from darkening to much.
5. Remove from pan and cool on a wire rack.