Chai-Spiced Bread (Holiday Breads)

 

Makes 1 loaf (16 slices)

Bread

• ¾ cup sugar
• ½ cup butter or margarine, softened
• 2 eggs
• ½ cup prepared tea or water
• One-third cup milk
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon ground cardamom
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• One-eight teaspoon ground cloves

Glaze

• 1 cup powdered sugar
• ¼ teaspoon vanilla
• 3 to 5 teaspoons milk
• Additional ground cinnamon

1. Heat oven to 350F (180C) ; grease bottom only of 8x 4 or 9 x 5-inch loaf pan with shortening or cooking spray.
2. In a large bowl, beat sugar and butter with electric mixer on medium speed until fluffy ; beat in eggs, tea, one-thid cup milk and 2 teaspoons vanilla on low speed until ingredients are well combined.
3. Stir in remaining bread ingredients just until moistened ; spread in pan.
4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean ; cool 10 minutes in pan on wire rack.
5. Loosen sides of loaf from pan ; remove from pan to wire rack and let cool 30 minutes.
6. In small bowl, stir powdered sugar, ¼ teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable.
7. Spread glaze over bread ; sprinkle additional cinnamon.
8. Cool completely, about 2 hours, before slicing.
9. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BON APPÉTIT