Gluten Free Cranberry Bread

 tablespoons (84 g) unsalted butter, at room temperature

granulated sugar, plus 1 tablespoon

eggs (100 g, weighed out of shell) at room temperature, beaten

all-purpose gluten-free flour  (I used my Better Than Cup4Cup blend once, and Mock Better Batter another – both came out great)

xanthan gum (omit if your blend already contains it)

baking powder

baking soda

kosher salt

fresh cranberries, halved

 cup (4 fluid ounces) milk, at room temperature*

sour cream, at room temperature*

*The milk and sour cream together can be replaced by 1 cup (227 g) plain whole milk yogurt, or with 1 cup (8 fluid ounces) real buttermilk.