Saturday, October 17, 2009
CHAI SPICED BREAD
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup prepared tea or water (I use chai tea)
1/3 cup milk
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup powdered sugar
1/4 teaspoon vanilla
3 to 5 teaspoons milk
Additional ground cinnamon or pumpkin pie spice
1. Heat oven to 350°F. Grease bottom only of 8×4- or 9×5-inch 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, 1/3 cup milk, 2 teaspoons 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, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon or pumpkin pie spice. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.