Why is pudding so good? Is it the flavor? Is it the texture? Is it the fact that every time someone says the word “pudding” we immediately have flashbacks to childhood lunches and the joy that would come when we’d realize that mom packed a delicious pudding cup for our dessert?

Whatever the reason, I think we can all agree, pudding is awesome! So you can imagine my delight when I found this amazing recipe using Pudding in Bread. I first came across this recipe in the Grandpa’s Kitchen Gluten-Free Recipes cookbook, and with a few Honeyville additions, came up with this delicious, Gluten-Free treat you’re taste buds will love! Best of all, it uses our amazing Instant Vanilla Pudding! It’s time to please the inner-child within us all. It’s time for Gluten-Free Pudding Bread!
1/2 tsp Salt
1 1/2 tsp Baking Powder
1 1/3 cup Sugar
1 tsp Vanilla
1 2/3 cup Milk
2 Eggs
Yields 2 loaves
Preheat oven to 325 degrees.

Combine all ingredients in a large mixing bowl and mix together until a thick batter begins to form.

Grease 2 bread pans and sprinkle cinnamon and sugar on the bottom of the pans.

Pour batter evenly into both loaf pans, then sprinkle cinnamon and sugar over the top. Bake at 325 for 45-50 minutes.

Remove from oven and let cool on a wire cooling rack for 10 minutes. Slice and serve.

This bread bakes up super moist, light, and fluffy. It’s so light and fluffy, in fact, you’ll swear you’re eating Angel Food cake. The instant pudding mix packs these loaves with delicious, orange-colored pockets of vanilla goodness! The cinnamon and sugar combination gives this bread the sweetness you’re looking for. Serve this bread as a delicious breakfast meal or the perfect dessert treat.

It’s pudding time, and what better way to have it then baked in a loaf of Gluten-Free bread!