The distinct flavor of chai spices up this rich chocolate tea bread.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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.
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.
- 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.
Explore reviews fromour online community
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!
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!