Grease bottoms only of 3 (5 1/2x3-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 large bowl. Beat at medium speed until creamy.
Add chocolate mixture and sour cream. Continue beating until well mixed.
Reduce speed to low; add all remaining bread ingredients. Beat until mixture is smooth.
Spoon batter into prepared loaf pans. Bake for 30 to 40 minutes or until toothpick inserted near center comes out clean.
Cool 10 minutes. Remove from pans. Cool completely.
Combine all glaze ingredients except milk in small bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Glaze cooled bread.
* You may substitute this spice blend for the chai tea latte mix. Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon ground cloves in a small bowl. Use 2 1/4 teaspoons in the bread and 1 teaspoon in the glaze.