Chocolate Chai Mini-Loaves

Chocolate Chai Mini-Loaves
6 Reviews
The distinct flavor of chai spices up this rich chocolate tea bread.
20 min
Prep Time
Total Time
24 servings



1/2 cup
2 (1-ounce) squares
bittersweet or semi-sweet baking chocolate
1 cup
firmly packed brown sugar
1/2 cup
Land O Lakes® Butter, softened
large Land O Lakes® Eggs
1 teaspoon
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


1 cup
powdered sugar
1 tablespoon
Land O Lakes® Butter, softened
1 tablespoon
instant chai tea latte mix*
1/2 teaspoon
4 to 5 teaspoons
*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.


  1. Heat oven to 350°F. Grease bottoms only of 3 (5 3/4x3-inch) mini loaf pans; set aside.
  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. 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. 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. Combine all glaze ingredients except milk in bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Spread glaze over cooled bread.

Recipe Tips

- 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.

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


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!


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


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!


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

Test Kitchen Comment
From: Cindy
Check in the coffee and tea section of your supermarket. It is a dry powdered mix that you could make chai tea with.
Posted November 16, 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.


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!


This tastes like a brownie loaf with a hint of spice from the Chai mix.

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