Chai-Spiced Bread

Bread....
3/4c granulated sugar
1/2c butter or margarine, softened
1/2c prepared tea or water
1/3c milk
2tsp vanilla
2 eggs
2c all purpose flour
2tsp baking powder
3/4tsp ground cardamom
1/2tsp salt
1/4tsp ground cinnamon
1/8tsp ground cloves

Glaze....
1c powdered sugar
1/4tsp vanilla
3 - 5 tsp milk
Additional ground cinnamon

1. Heat oven to 400 F. Grease bottom only of 8x4 or 9x5in loaf pan with shortening or cooking spray.

2. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3c milk, 2tsp vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.

3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.

4. In small bowl, stir powdered sugar, 1/4tsp vanilla and 3tsp of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Recipe From: Betty Crocker Fall Baking cookbook Sept. 2007