Raisin and Chocochip muffin bread

The original recipe for this comes from Sally’s Baking Addiction. I have only added a few ingredients.

INGREDIENTS

2 cups (250g) maida(all purpose flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar (white)
1/4 cup (50g) packed light or dark brown sugar
2 large eggs, at room temperature
1/2 cup (120g) sour cream, at room temperature (instead of sour cream you can use slightly sour yogurt or even thick buttermilk)
1 and 1/2 teaspoons vanilla extract
1/2 cup (120ml) milk, at room temperature
½ cup raisins (room temperature again)
1/4^th cup choco chips (optional)

METHOD

All ingredients must be at room temperature to maintain an even texture of the bread.
Preheat the oven to 180 deg C.
Whisk the maida, baking soda, baking powder, and salt together
Using a mixer with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the raisins/Chocó chips etc.
Transfer mix into a baking pan. Bake for 60-75 minutes at 180 deg C, loosely covering the bread with aluminium foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the centre of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan. (Note – the amount of time taken by the bread cake to cook will depend on the size of the pan and also the appliance used. Hence, keep an eye on it after the 45 minute mark)
You can cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.