# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 ½ teaspoons ground cinnamon
06 - ½ teaspoon ground ginger
07 - ¼ teaspoon ground cardamom
08 - ⅛ teaspoon ground cloves
09 - ⅛ teaspoon ground nutmeg
10 - ⅓ cup rainbow sprinkles, plus more for topping
→ Wet Ingredients
11 - ½ cup unsalted butter, softened
12 - 1 cup granulated sugar
13 - 2 large eggs, at room temperature
14 - 1 teaspoon vanilla extract
15 - ¾ cup whole milk, at room temperature
16 - ½ cup sour cream or plain Greek yogurt
→ Biscuit Layer
17 - 1 cup plain tea biscuits, roughly broken
→ For Pan & Garnish
18 - 1 tablespoon unsalted butter, for greasing
19 - 2 tablespoons rainbow sprinkles, for garnish
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and rainbow sprinkles together. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Mix in sour cream or Greek yogurt until fully integrated.
06 - Alternately add the dry ingredients and whole milk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined; avoid overmixing.
07 - Gently fold in the broken tea biscuits, ensuring even distribution without crushing further.
08 - Pour batter into prepared loaf pan. Smooth the top and sprinkle with extra rainbow sprinkles.
09 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10 - Cool in pan for 10 minutes. Remove onto wire rack and cool completely before slicing.
