Chai-Spiced Bread

Heat oven to 400°F. Grease the bottom only of an 8×4- or 9×5-inch loaf pan with shortening or cooking spray.

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.

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.

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.