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Dark And Spicy Ginger Bread

  • Yield: 8 servings


  • 3 cups low-fat biscuit mix
  • 3 tablespoons instant espresso powder
  • 3 tablespoons European-style unsweetened cocoa powder
  • One and one-half tablespoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • One and one-half cups packed brown sugar
  • 1 cup egg substitute
  • 1 tablespoon pure vanilla extract
  • 1 cup light sour cream
  • One-half cup molasses


  • Preheat the oven to 350 degrees. Mix all the dry ingredients together. In a separate bowl, mix together the liquid ingredients. Add the liquid mixture to the dry mixture, and mix until smooth. Pour the mixture into 1 large or 2 small Bundt pans. Bake for 30 minutes (for 2 cakes bake for 45 minutes) or until a toothpick inserted in the center of the cakes comes out clean. Remove from the oven and cool 10 minutes before unmolding.
  • To ensure a great Christmas morning have cinnamon bread ready in Bundt pans to put in the oven, along with the coffee ready to go and the makings for hot cocoa.