Chocolate Chai Mini-Loaves
20 min
2 hrs



1/2 cup water

2 (1-ounce) squares bittersweet or semi-sweet baking chocolate

1 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

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 Land O Lakes® Butter, softened

1 tablespoon instant chai tea latte mix  

1/2 teaspoon vanilla

4 to 5 teaspoons milk


 *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.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease bottoms only of 3 (5 3/4x3-inch) mini loaf pans; set aside.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    Combine all glaze ingredients except milk in bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Spread glaze over cooled bread.

Tip #1

- If you are using dark nonstick pans, do not use no-stick cooking spray. Grease bottom only of pans.

Tip #2

- 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.

Tip #3

- 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.


7Fat (mg)
30Cholesterol (mg)
160Sodium (mg)
23Carbohydrates (g)
0Dietary Fiber
2Protein (g)


Explore reviews from
our online community

  November 28, 2012

I made this without chocolate but followed all the rest of the ingredients as printed, and baked in a 9 x 5 pan. It came out great - but with the glaze topping, was more like a cake than bread, so we used it for dessert! P.S. Love the half stick, 8 pack size of butter!

— says Barbara
  November 13, 2012

I made these today and they came out great. I used semi-sweet chocolate chips for the baking chocolate and did the chai spice substitution since I wasn't sure of the brand that was used for this recipe. The loaves rose nicely and are very moist and tender. I'll be making these again!

— says Carolyn
  November 08, 2012

I havent made this yet....where do I find the instant chai tea latte mix??? What brand do you use?

— says Deb
Test Kitchen Comment November 16, 2012

Check in the coffee and tea section of your supermarket. It is a dry powdered mix that you could make chai tea with.

— says Cindy
  August 17, 2012

Any time I make breads, like banana or pumpkin, this is the one every asks me to bring. I have shared this with a lot of people, and never met anyone who didn't like it. I'ts a keeper.

— says Judy A.
  September 27, 2009

This is an excellent recipe! The bread is wonderful with or without the glaze. I added some mini chocolate chips to one batch, and that turned out great!

— says Rikky
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