Instructions: Grease a 9x5-inch loaf pan; set aside. Preheat oven to 350F. In a large bowl, combine whole-wheat and all-purpose flours, salt, baking powder and baking soda. In a medium bowl, combine eggs, oil, honey, whole-bran cereal, sour cream, mango, orange peel and coconut. Add egg mixture to dry ingredients. Stir only enough to moisten. Spoon into greased pan; smooth top. Bake in reheated oven 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Turn out onto rack; cool completely. Let bread stand about 2 hours. Slice; arrange slices on a platter or serving plate.

To make ahead, wrap cooled bread airtight with foil or plastic wrap. Let stand at room temperature up to 24 hours. Bread slices easier if made ahead. About 3 hours before serving, slice bread; arrange on platter or serving plate. Cover with foil or plastic wrap; refrigerate until served

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