Today’s recipe is equal to five gold rings in my book! It is a gingerbread loaf by fellow baker and friend, Rudy Martinez of Man Bakes Cakes.
I met Rudy while living in NYC and have had the pleasure of witnessing his growth from baking enthusiast to celebrity baker. Seriously, I’m not bragging (ok, I totally am), but Rudy has designed cakes for red carpet celebrations and earned the title of Food Network’s Halloween Baking Champion in 2015. I think it’s a testament to his character that he still takes time to bake for his family and friends, and today he is sharing his favorite easy recipe for gingerbread with us. Thank you, Rudy!
I made Rudy’s gingerbread in a 9×5 loaf pan (versus an 8″ square as noted in the original recipe), but otherwise followed his instructions. The result is a soft, gently spiced cake that screams, “Happy Holidays!” He suggests topping the gingerbread loaf with powdered sugar, lemon icing or a Grand Marnier caramel sauce. Yum!
I chose to top it with a vanilla cream cheese frosting with a hint of orange (à la Starbucks) so it’s on me if you dislike the icing. But I don’t think you will. The combination is de-light-ful!
A slice of this seasonal bread with a hot cup of coffee is a favorite of mine. Add friendly conversation and you’ve got a match made in heaven.
This gingerbread loaf makes a great homemade gift for neighbors and teachers this holiday season, too. Bake them in disposable aluminum pans and adorn with a strip of wrapping paper and fresh greenery. Lovely and delicious.
Note: disposable pans tend to be smaller than a traditional 9×5″ loaf pan. Fill the pan about 3/4 full with batter so there’s plenty of clearance for the icing and lid.
If there’s one recipe you try this 12 Baking Days of Christmas series, let this be the one. Enjoy! — v.
The 12 Baking Days of Christmas 2017
Day 1 ❄︎︎ Gingerbread Whoopie Pies
Day 2 ❄︎ Skillet Sugar Cookies
Day 3 ❄︎ Cranberry Orange Scones
Day 4 ❄︎ White Chocolate Bark: Two Ways
Day 5 ❄︎ Rudy’s Gingerbread Loaf
Day 6 ❄︎ Homemade Cornbread
Day 7 ❄︎ Homemade Cornbread Stuffing
Day 8 ❄︎ Red Velvet Cookies
Day 9 ❄︎ Red & White Marbled Cupcakes
Day 10 ❄︎ Mini Caramel Apple Pies
Day 11 ❄︎ Make-Ahead Breakfast Casserole
Day 12 ❄︎ Christmas Checkerboard Cake
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Rudy's Gingerbread Loaf
Ingredients
- 1 egg, beaten
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 5 Tbsp unsalted butter, melted
- 2/3 cup cold water
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp kosher salt
VANILLA-ORANGE ICING- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- 1/4 tsp orange extract
- 1 3/4 cup powdered sugar
Directions
- Step 1 Preheat oven to 350 degrees F. Grease and flour a 9×5″ loaf pan or coat with baking spray.
- Step 2 In a large bowl, combine egg, sugar, molasses, melted butter and water and mix well. In a separate medium bowl, whisk together flour, baking soda, ginger and salt. Slowly add dry ingredients into wet and beat until smooth.
- Step 3 Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before icing.
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Step 4
For the icing: beat cream cheese, butter, vanilla extract and orange extract until light and fluffy, about 2-3 minutes. Slowly add powdered sugar and beat until creamy, another 2-3 minutes. Spread evenly on top of gingerbread loaf.
Gingerbread Loaf recipe is courtesy of Rudy Martinez, Man Bakes Cake.
