Chocolate Chai Mini Loaves

2 ounces semisweet chocolate, chopped
1/2 cup water
1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons instant chai latte mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
 
Frosting:
1 cup confectioners' sugar
1 tablespoon butter, softened
1 tablespoon instant chai latte mix
1/2 teaspoon vanilla extract
4 to 5 teaspoons 2% milk
 
Heat oven to 350° F. Grease 3 5 3/4x3x2-inch loaf pans.
 
In a microwave-safe bowl, microwave chocolate with the water until chocolate is melted; stir until smooth. Cool slightly.
 
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then chocolate mixture.
 
Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream.
 
Transfer to 3 loaf pans. Bake at for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
 
For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.
 
From Taste of Home blog

Honey Spice Bread

2/3 cup packed brown sugar
1/3 cup 2% milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, room temperature
1/2 cup honey
1/3 cup canola oil
 
Glaze:
1/3 cup confectioners' sugar
2 teaspoons 2% milk
 
Heat oven to 325° F. Grease an 8x4-inch loaf pan. 

In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat.

In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened.

Transfer the batter to pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning).

Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread.

From Taste of Home blog