Sultana or thompson raisins for raisin bread?

I think the Thompsons just show up better in the bread or whatever your making so they visually may look more appealing.

They will work well. Sultanas are more delicate, thompsons are more robust (roughly speaking), so you can make a selection based on what you will be serving the bread with. Or the flavor profile of your muffins and cookies. Sort of like white wine vs red. If the flavors are more delicate, you could go with sultanas. Bolder flavors land them selves nicely with thompson.

Yes both are best.
Not being silly.
OK, a little silly.
The sultanas, often called that in British recipes, more often golden raisins in USA & Canada, are from yellow grapes and are slightly sweeter.
Thompsons are from red grapes.
Choose what you like, what's available, what your eaters prefer.
You may also sub other dried fruits (currant, cranberry, chopped apricot etc) in recipes that call for raisins...because that's what you have on hand, or for variety.

I think you usually see Thompsons in purchased raisin breads, but you can use whichever you like!