Autumn Spice Bread

This bread was a big hit with Joshie.  : )  It was originally called Chai-Spiced bread, but I changed the name so that nobody would think there was tea in the bread.  The recipe called for 1/2 c. of water or tea.  Obviously I used water.  If you don't like cardamom, you probably won't like this bread, but we think it's quite tasty. : )

Autumn Spice Bread
Bread:
3/4 C. granulated sugar
1/2 C. butter or margarine, softened
1/2 C. water
1/3 C. milk
2 tsp. vanilla
2 eggs
2 C. flour
2 tsp. baking powder
3/4 tsp. ground cardamom
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

Glaze:
1 C. powdered sugar
1/4 tsp vanilla
3 to 5 teaspoons milk
Additional ground cinnamon

Heat oven to 400 degrees.  Grease bottom only of 8x4 or 9x5-inch loaf pan with shortening or cooking spray. 
In a large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy.  On low speed, beat in water, milk, vanilla and eggs until ingredients are well combined (will appear curdled).  Stir in remaining bread ingredients just until moistened.  Spread in pan.
Bake 45-55 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 or serving tray.  Cool 30 minutes.  In a small bowl, stir powdered sugar, vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable.  Spread glaze ovcer bread.  Sprinkle with additional cinnamon.  Cool completely, bout 2 hours, before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.