Chai-Spiced Bread

• FOR THE BREAD:
• 3/4 cups Granulated Sugar
• 1/2 cups Butter Or Margarine, Softened
• 1/2 cups Prepared Tea Or Water
• 1/3 cups Milk
• 2 teaspoons Vanilla
• 2 whole Eggs
• 2 cups Flour
• 2 teaspoons Baking Powder
• 3/4 teaspoons Ground Cardamom
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Cinnamon
• 1/8 teaspoons Ground Cloves
• _____
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1/4 teaspoons Vanilla
• 3 teaspoons To 5 Teaspoons Milk
• Additional Ground Cinnamon

1. Heat oven to 400u0b0F. Grease the bottom only of an 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
2. For the bread, in a large bowl, beat granulated sugar and butter with an electric mixer on medium speed until fluffy. On low speed, beat in the tea, milk, vanilla and the eggs until ingredients are well combined (it will appear curdled). Stir in the remaining bread ingredients just until moistened. Spread in the pan.
3. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean (do not underbake). Cool in the pan on a cooling rack for 10 minutes. Loosen the sides of the loaf from the pan; remove from the pan to a cooling rack. Cool for 30 minutes.
4. For the glaze, in a small bowl, stir powdered sugar, vanilla and 3 teaspoons 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.

bread, sugar, butter, tea, milk, vanilla, eggs, flour, baking powder, ground cardamom, salt, ubc, ground cloves, powdered sugar, ubc, milk, cinnamon

Taken from tastykitchen.com/recipes/breads/chai-spiced-bread/ (may not work)