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 would make 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.
Got a taste for Gingerbread?
Check out these other sweet treats!
Gingerbread Whoopie Pies
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting