1/2 cup water
2 (1-ounce) squares bittersweet or semi-sweet baking chocolate
1 cup firmly packed brown sugar
1 teaspoon vanilla
1/2 cup sour cream
1 1/2 cups all-purpose flour
3 tablespoons instant chai tea latte mix*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
1 tablespoon instant chai tea latte mix*
1/2 teaspoon vanilla
4 to 5 teaspoons milk
Heat oven to 350°F. Grease bottoms only of 3 (5 3/4x3-inch) mini loaf pans; set aside.
Combine water and baking chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted. Remove from heat; cool to room temperature.
Combine brown sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla in bowl. Beat at medium speed until creamy. Add chocolate mixture and sour cream. Continue beating until well mixed. Add all remaining bread ingredients; beat at low speed until mixture is smooth.
Spoon batter evenly into prepared loaf pans. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
Combine all glaze ingredients except milk in bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Spread glaze over cooled bread.
*Substitute a spice blend for the chai tea latte mix. Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon ground cloves in bowl. Use 2 1/4 teaspoons in the bread and 1 teaspoon in the glaze.
- If you are using glass or dark pans, reduce oven temperature by 25°F. Check for doneness at minimum bake time.
- If you are using dark nonstick pans, do not use no-stick cooking spray. Grease bottom only of pans.
- To make 1 (9x5-inch) loaf, prepare bread as directed. Bake at 350°F. 45-50 minutes or until toothpick inserted near center comes out clean.
- To make ahead, prepare as directed. Do not glaze bread. After cooling, wrap bread tightly in plastic food wrap. Place in resealable plastic freezer bag for up to 2 months. Thaw wrapped at room temperature. Glaze just before serving.