You’re about to discover the most delightful Easter breads that will make your holiday table truly special. From sweet, braided loaves to savory, herb-infused creations, these 20 recipes blend tradition with creative twists. Whether you’re a seasoned baker or trying your first festive bread, there’s something here to inspire your celebration. Let’s dive into these delicious, show-stopping options that promise to become new family favorites!
Traditional Greek Tsoureki
You’ve seen the braided bread on your feed—now make the real deal. Traditional Greek Tsoureki is a sweet, aromatic loaf that’s easier than you think. Let’s bake a holiday masterpiece.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup warm whole milk (110°F)
– 2 packets active dry yeast
– ½ cup granulated sugar
– 4 large farm-fresh eggs, room temperature
– ½ cup unsalted European-style butter, melted and cooled
– 1 tsp pure vanilla extract
– 1 tbsp ground mahleb (fragrant cherry pit spice)
– 1 tsp ground mastic resin (optional, for authentic aroma)
– ½ tsp fine sea salt
– 4–4½ cups all-purpose flour, plus more for dusting
– 1 egg yolk mixed with 1 tbsp water (for egg wash)
– 2 tbsp sliced almonds (for topping)
Instructions
1. In a large bowl, combine the warm whole milk, active dry yeast, and granulated sugar. Let it sit for 10 minutes until frothy.
2. Whisk in the farm-fresh eggs, unsalted European-style butter, and pure vanilla extract until smooth.
3. Stir in the ground mahleb, ground mastic resin (if using), and fine sea salt.
4. Gradually add 4 cups of all-purpose flour, mixing with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 8–10 minutes, adding more flour as needed, until smooth and elastic. Tip: The dough should be slightly sticky but not tacky—avoid over-flouring.
6. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 2 hours or until doubled in size.
7. Punch down the dough and divide it into 3 equal pieces on a floured surface.
8. Roll each piece into a 20-inch rope, then braid them tightly, tucking the ends under. Tip: For a perfect braid, keep even tension and pinch the ends securely.
9. Transfer the braid to a parchment-lined baking sheet, cover, and let rise for 1 hour until puffy.
10. Preheat your oven to 350°F.
11. Brush the loaf generously with the egg yolk mixture and sprinkle with sliced almonds.
12. Bake for 25–30 minutes, rotating halfway, until golden brown and hollow-sounding when tapped. Tip: Check at 25 minutes—overbaking can dry it out.
13. Cool on a wire rack for at least 1 hour before slicing. Golden and glossy, this tsoureki boasts a soft, pillowy crumb with hints of mahleb and vanilla. Serve it toasted with honey butter or use leftovers for French toast—it’s a sweet, aromatic treat that’s worth the braid.
Easter Egg Bread Wreath
This Easter Egg Bread Wreath is the showstopper your holiday table needs. Think golden, buttery braids cradling colorful eggs—it’s festive, delicious, and surprisingly simple to make.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour, plus extra for dusting
– 1 cup of warm whole milk (110°F)
– ½ cup of granulated sugar
– ½ cup of unsalted butter, melted and slightly cooled
– 3 large farm-fresh eggs, at room temperature
– 2 ¼ teaspoons of active dry yeast
– 1 teaspoon of fine sea salt
– 1 teaspoon of pure vanilla extract
– Zest of 1 bright lemon
– 8 uncooked eggs, dyed in vibrant Easter colors
– 1 tablespoon of heavy cream, for brushing
– 2 tablespoons of coarse sparkling sugar, for sprinkling
Instructions
1. In a large bowl, combine the warm whole milk, granulated sugar, and active dry yeast. Let it sit for 5 minutes until foamy.
2. Add the melted unsalted butter, 2 large farm-fresh eggs, pure vanilla extract, and bright lemon zest to the yeast mixture. Whisk until smooth.
3. Gradually stir in the all-purpose flour and fine sea salt with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a tablespoon of flour at a time—don’t overdo it.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 3 equal pieces. Roll each piece into a 24-inch rope on a floured surface.
7. Braid the 3 ropes together tightly, then shape into a circle on a parchment-lined baking sheet, pinching the ends to seal.
8. Gently press the 8 uncooked, dyed Easter eggs into the braids at even intervals around the wreath. Tip: Space them well so they don’t touch during baking.
9. Cover the wreath loosely with plastic wrap and let rise again for 30 minutes. Preheat your oven to 350°F during this time.
10. Whisk the remaining large farm-fresh egg with the heavy cream. Brush this mixture generously over the risen dough, avoiding the eggs.
11. Sprinkle the coarse sparkling sugar evenly over the brushed dough. Tip: For extra shine, brush the eggs lightly with oil before baking.
12. Bake at 350°F for 22-25 minutes, until the bread is deep golden brown and sounds hollow when tapped.
13. Transfer to a wire rack to cool completely before serving.
Enjoy the soft, pillowy texture with a hint of lemon and buttery richness. Each slice reveals a tender crumb that pairs perfectly with the colorful eggs—serve it as a centerpiece or slice warm with honey butter for a sweet twist.
Sweet Italian Easter Bread
Unwrap the magic of spring with this braided beauty that’s equal parts tradition and showstopper. Think golden, buttery bread with a hint of citrus and those colorful eggs baked right in—it’s basically Easter morning in loaf form. Get ready to impress your crew with something that looks fancy but is totally doable.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of all-purpose flour, plus extra for dusting
– ½ cup of granulated sugar
– 1 packet (2¼ tsp) of active dry yeast
– 1 tsp of fine sea salt
– ¾ cup of whole milk, warmed to 110°F
– ½ cup (1 stick) of unsalted butter, softened at room temperature
– 3 large farm-fresh eggs, at room temperature
– 1 tsp of pure vanilla extract
– Zest of 1 bright orange
– 6 raw, uncooked eggs, dyed in vibrant colors (optional)
– 1 large egg, beaten, for egg wash
Instructions
1. In a large mixing bowl, whisk together 4 cups of all-purpose flour, ½ cup of granulated sugar, 1 packet of active dry yeast, and 1 tsp of fine sea salt until evenly combined.
2. Pour in ¾ cup of whole milk warmed to 110°F, ½ cup of softened unsalted butter, 3 large farm-fresh eggs, 1 tsp of pure vanilla extract, and the zest of 1 bright orange.
3. Mix with a dough hook on low speed for 2 minutes, then increase to medium and knead for 8-10 minutes until the dough is smooth and elastic. Tip: If the dough sticks, add 1 tbsp of flour at a time until it pulls away from the bowl.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces on a lightly floured surface.
6. Roll each piece into a 14-inch rope, then twist two ropes together to form a braid, pinching the ends to seal. Repeat to make 6 braids total.
7. Place each braid on a parchment-lined baking sheet in a circle shape, spacing them 2 inches apart, and nestle 1 raw, dyed egg (if using) into the center of each.
8. Cover with the damp towel again and let rise for 45 minutes until puffy. Tip: For a glossy finish, brush the dough with 1 large beaten egg just before baking.
9. Preheat your oven to 350°F and bake the bread for 20-25 minutes until golden brown and hollow-sounding when tapped. Tip: Rotate the baking sheet halfway through for even browning.
10. Cool on a wire rack for at least 30 minutes before serving.
Dig into a slice that’s soft and pillowy with a subtle sweetness from the orange zest. The buttery richness pairs perfectly with a cup of coffee, or get creative by toasting it and slathering with honey for a next-level breakfast treat.
Braided Easter Bread with Raisins
Grab your apron and get ready to bake a showstopper that’s as beautiful as it is delicious. This braided beauty is soft, sweet, and studded with plump raisins—perfect for your holiday table. Let’s make magic happen.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup warm whole milk (about 110°F)
– ½ cup granulated sugar
– 2 ¼ teaspoons active dry yeast
– 4 cups all-purpose flour, plus extra for dusting
– ½ teaspoon fine sea salt
– 2 large farm-fresh eggs, at room temperature
– ½ cup unsalted butter, softened
– 1 teaspoon pure vanilla extract
– 1 cup plump raisins
– 1 large egg yolk, for egg wash
– 1 tablespoon heavy cream, for egg wash
Instructions
1. In a large bowl, combine the warm whole milk, granulated sugar, and active dry yeast. Let it sit for 5–10 minutes until foamy.
2. Add the all-purpose flour and fine sea salt to the yeast mixture.
3. Crack in the 2 large farm-fresh eggs, add the softened unsalted butter and pure vanilla extract, and mix until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Tip: If the dough sticks, add a tablespoon of flour at a time—don’t overdo it.
5. Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1–2 hours until doubled in size.
6. Punch down the risen dough and knead in the plump raisins until evenly distributed.
7. Divide the dough into 3 equal pieces and roll each into a 20-inch rope on a floured surface.
8. Pinch the ropes together at one end and braid them tightly, then pinch the other end to seal.
9. Transfer the braid to a parchment-lined baking sheet, cover loosely, and let it rise for 45–60 minutes until puffy.
10. Preheat your oven to 350°F.
11. Whisk together the egg yolk and heavy cream in a small bowl, then brush it generously over the braid. Tip: For a glossy finish, apply a second coat after 5 minutes.
12. Bake for 20–25 minutes until golden brown and hollow-sounding when tapped. Tip: If it browns too quickly, tent it with foil.
13. Let the bread cool on a wire rack for at least 30 minutes before slicing.
You’ll love the tender, pillowy crumb and sweet bursts of raisin in every bite. Serve it warm with a smear of honey butter or toasted for breakfast the next day—it’s a holiday treat that keeps on giving.
Glazed Lemon Easter Bread
Viral-worthy and bursting with springtime zest, this lemon-glazed bread transforms your Easter table. Forget dry store-bought loaves—this one’s soft, fragrant, and drenched in a sweet-tart glaze. Ready to bake? Let’s go.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large farm-fresh eggs
– ½ cup unsalted butter, softened
– ½ cup whole milk, warmed to 110°F
– 2½ teaspoons active dry yeast
– 1 tablespoon fresh lemon zest
– ¼ cup fresh lemon juice
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice (for glaze)
Instructions
1. In a small bowl, combine warmed whole milk and active dry yeast; let sit for 5 minutes until frothy.
2. In a large mixing bowl, cream softened unsalted butter and granulated sugar with an electric mixer on medium speed for 3 minutes until light and fluffy.
3. Add farm-fresh eggs one at a time, beating well after each addition.
4. Mix in fresh lemon zest, fresh lemon juice, and pure vanilla extract until combined.
5. Gradually add all-purpose flour and fine sea salt to the wet ingredients, alternating with the yeast mixture, mixing on low speed until a soft dough forms.
6. Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
7. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
8. Punch down dough and shape into a loaf; place in a greased 9×5-inch loaf pan.
9. Cover and let rise again for 45 minutes until dough reaches the top of the pan.
10. Preheat oven to 350°F and bake for 30–35 minutes until golden brown and a toothpick inserted comes out clean.
11. Cool bread in pan for 10 minutes, then transfer to a wire rack to cool completely.
12. Whisk powdered sugar and fresh lemon juice (for glaze) in a bowl until smooth; drizzle over cooled bread.
Nothing beats the pillowy soft crumb and bright citrus aroma of this bread. Serve thick slices toasted with butter for breakfast or alongside afternoon tea—the sweet-tart glaze makes every bite irresistible.
Savory Herb and Cheese Easter Bread
Unwrap your holiday baking game with this savory twist on Easter tradition. This herb-packed, cheese-loaded bread transforms your brunch table into a flavor celebration—think golden crust, tender crumb, and pockets of melty goodness. Skip the sweet stuff and dive into something bold.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 3 ½ cups all-purpose flour
– 1 cup warm whole milk (110°F)
– 2 large farm-fresh eggs
– ¼ cup granulated sugar
– ¼ cup rich unsalted butter, softened
– 2 ¼ teaspoons active dry yeast
– 1 teaspoon fine sea salt
– 1 cup shredded sharp cheddar cheese
– ½ cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 egg yolk mixed with 1 tablespoon water (for egg wash)
Instructions
1. In a large bowl, combine warm whole milk, granulated sugar, and active dry yeast. Let it sit for 5 minutes until foamy.
2. Add all-purpose flour, farm-fresh eggs, rich unsalted butter, and fine sea salt to the yeast mixture. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Tip: Use the windowpane test—stretch a small piece thinly without tearing.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and knead in shredded sharp cheddar cheese, freshly grated Parmesan cheese, chopped fresh rosemary, and chopped fresh thyme until evenly distributed.
6. Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Cover and let it rise for 45 minutes until puffy.
7. Preheat your oven to 375°F. Brush the loaf with the egg yolk wash for a glossy finish.
8. Bake for 30–35 minutes until the crust is deep golden brown and sounds hollow when tapped. Tip: Check at 25 minutes—if browning too fast, tent with foil.
9. Transfer the bread to a wire rack and let it cool for at least 20 minutes before slicing. Tip: Resist cutting hot bread to avoid a gummy texture.
Just pulled from the oven, this bread boasts a crisp, golden crust that gives way to a soft, pillowy interior studded with savory herbs and pockets of melted cheese. Serve it warm, torn into chunks for dipping in olive oil, or slice it thick for a standout sandwich base—either way, it’s a holiday game-changer.
Chocolate Chip Easter Bread
Just when you thought Easter brunch couldn’t get better—meet the mashup that’s about to break the internet. This Chocolate Chip Easter Bread is your fluffy, sweet, and totally show-stopping centerpiece. Get ready to bake the loaf that’ll have everyone grabbing seconds.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup warm whole milk (about 110°F)
– 2 ¼ teaspoons active dry yeast
– ¼ cup granulated sugar
– 3 cups all-purpose flour
– ½ teaspoon fine sea salt
– 2 large farm-fresh eggs
– 4 tablespoons unsalted butter, softened
– 1 teaspoon pure vanilla extract
– 1 cup semi-sweet chocolate chips
– 1 egg yolk for egg wash
– 2 tablespoons turbinado sugar for sprinkling
Instructions
1. Combine the warm whole milk, active dry yeast, and granulated sugar in a large bowl. Let it sit for 5 minutes until foamy.
2. Add the all-purpose flour and fine sea salt to the bowl, mixing with a wooden spoon until a shaggy dough forms.
3. Beat the farm-fresh eggs in a small bowl, then pour them into the dough mixture along with the softened unsalted butter and pure vanilla extract.
4. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a tablespoon of flour at a time.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and knead in the semi-sweet chocolate chips until evenly distributed.
7. Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Cover and let it rise for another 30 minutes.
8. Preheat your oven to 350°F. Brush the loaf with the egg yolk wash and sprinkle generously with turbinado sugar.
9. Bake for 25-30 minutes until the top is golden brown and sounds hollow when tapped. Tip: Check at 25 minutes to avoid over-baking.
10. Transfer the bread to a wire rack and let it cool completely before slicing. Tip: For clean slices, use a serrated knife.
Buttery and tender with pockets of melted chocolate, this bread strikes the perfect balance between sweet and savory. Serve it warm with a smear of honey butter or toasted for an indulgent breakfast—it’s a holiday treat that’ll disappear fast.
Spiced Honey Easter Bread
Easter just got a major flavor upgrade with this spiced honey bread. Imagine pulling a golden, fragrant loaf from your oven—it’s soft, subtly sweet, and packed with warm spices that make every slice irresistible. Perfect for brunch or gifting, this bread turns any morning into a celebration.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 4 cups all-purpose flour
– 1 cup warm whole milk (about 110°F)
– ½ cup wildflower honey
– 2 large farm-fresh eggs
– ½ cup unsalted butter, softened
– 2 tsp active dry yeast
– 1 tsp pure vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ½ tsp fine sea salt
– 1 egg yolk for egg wash
– 2 tbsp turbinado sugar for sprinkling
Instructions
1. In a small bowl, combine 1 cup warm whole milk (110°F), ½ cup wildflower honey, and 2 tsp active dry yeast. Let it sit for 5–7 minutes until frothy.
2. In a large mixing bowl, whisk together 4 cups all-purpose flour, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ½ tsp fine sea salt.
3. Add 2 large farm-fresh eggs, ½ cup softened unsalted butter, and 1 tsp pure vanilla extract to the yeast mixture. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Tip: If the dough sticks, add 1 tbsp of flour at a time—don’t overdo it.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1–1.5 hours until doubled in size.
7. Punch down the dough and divide it into 3 equal pieces. Roll each piece into a 16-inch rope.
8. Braid the ropes tightly and tuck the ends under. Transfer to a parchment-lined baking sheet.
9. Cover the braid with a towel and let it rise again for 45–60 minutes until puffy. Tip: For a faster rise, place it in a turned-off oven with a bowl of hot water.
10. Preheat your oven to 350°F. Whisk 1 egg yolk with 1 tsp water and brush it generously over the braid.
11. Sprinkle 2 tbsp turbinado sugar evenly over the top. Bake for 30–35 minutes until deep golden brown and hollow-sounding when tapped. Tip: Tent with foil if it browns too quickly.
12. Let the bread cool on a wire rack for at least 30 minutes before slicing.
Pull apart this bread to reveal a tender, pillowy crumb with hints of cinnamon and nutmeg. The honey adds a delicate sweetness that pairs perfectly with a smear of butter or a drizzle of extra honey. Serve it warm with coffee for a cozy brunch, or slice it thick for French toast—it’s a showstopper that’s surprisingly simple to make.
Cinnamon Swirl Easter Bread
Aromatic cinnamon swirls meet pillowy soft bread in this showstopping Easter treat. Forget store-bought—this homemade version delivers warm spice and buttery richness in every pull-apart slice. Your kitchen will smell like a holiday bakery.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 3 cups all-purpose flour
– 1 cup warm whole milk (110°F)
– 2 large farm-fresh eggs
– ½ cup granulated sugar
– ¼ cup unsalted butter, softened
– 1 packet active dry yeast
– 1 tsp pure vanilla extract
– ½ tsp kosher salt
– ½ cup light brown sugar
– 2 tbsp ground cinnamon
– 1 egg yolk for egg wash
Instructions
1. Combine warm whole milk, granulated sugar, and active dry yeast in a large bowl—let sit for 5 minutes until foamy.
2. Add farm-fresh eggs, softened unsalted butter, and pure vanilla extract to the yeast mixture, whisking until smooth.
3. Gradually mix in all-purpose flour and kosher salt until a shaggy dough forms.
4. Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Tip: The dough should spring back when lightly pressed.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. While dough rises, mix light brown sugar and ground cinnamon in a small bowl for the filling.
7. Punch down risen dough and roll it into a 12×18-inch rectangle on a floured surface.
8. Sprinkle cinnamon-sugar mixture evenly over the dough, leaving a ½-inch border.
9. Tightly roll dough into a log starting from the long edge, pinching the seam to seal.
10. Twist the log into a spiral shape and place in a greased 9-inch round pan. Cover and let rise for 45 minutes.
11. Preheat oven to 350°F. Brush the risen loaf with egg yolk for a golden crust.
12. Bake for 28–32 minutes until deep golden brown and an internal thermometer reads 190°F. Tip: Tent with foil if browning too quickly.
13. Let bread cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Wait until fully cooled before slicing for clean cuts.
Layers of cinnamon-sugar melt into the tender crumb, creating ribbons of spice in every slice. Serve warm with a drizzle of honey or toasted with cream cheese for breakfast—it’s equally stunning as a centerpiece or sliced for sharing.
Almond-Filled Easter Bread
Zesty and aromatic, this almond-filled Easter bread transforms a holiday classic into a showstopping centerpiece. Imagine pulling apart warm, buttery layers to reveal a sweet almond paste surprise—it’s the ultimate festive treat that’ll have everyone reaching for seconds.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
– 4 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup whole milk, warmed to 110°F
– ½ cup unsalted butter, melted and cooled
– 3 large eggs, at room temperature
– 2 teaspoons active dry yeast
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– 1 cup almond paste, crumbled
– ½ cup sliced almonds
– 1 egg yolk, for egg wash
Instructions
1. Combine 4 cups all-purpose flour, 1 cup granulated sugar, and ½ teaspoon fine sea salt in a large mixing bowl.
2. In a separate bowl, whisk together 1 cup whole milk warmed to 110°F, 2 teaspoons active dry yeast, and 1 teaspoon pure vanilla extract; let it sit for 5 minutes until foamy.
3. Add 3 large eggs at room temperature and ½ cup melted unsalted butter to the yeast mixture, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
7. Punch down the dough and divide it into two equal portions on a floured surface.
8. Roll each portion into a 12-inch rope, then flatten each rope into a 4-inch-wide rectangle.
9. Sprinkle 1 cup crumbled almond paste evenly down the center of each rectangle, leaving a ½-inch border.
10. Fold the dough over the filling, pinching the edges to seal tightly.
11. Twist the two filled ropes together, tucking the ends under to form a braided loaf.
12. Transfer the loaf to a parchment-lined baking sheet, cover loosely, and let it rise for 45 minutes until puffy.
13. Preheat your oven to 350°F while the loaf rises.
14. Whisk 1 egg yolk with 1 tablespoon water and brush it generously over the risen loaf.
15. Sprinkle ½ cup sliced almonds evenly over the top of the loaf.
16. Bake at 350°F for 30–35 minutes, until the bread is golden brown and sounds hollow when tapped.
17. Cool the bread on a wire rack for at least 20 minutes before slicing.
Heavenly when warm, this bread boasts a soft, pillowy crumb with a buttery richness that melts in your mouth. The almond paste filling adds a sweet, nutty burst in every bite, while the toasted almonds on top provide a delightful crunch. Serve it sliced thick for breakfast with coffee or as a dessert drizzled with honey for an extra touch of sweetness.
Cranberry Orange Easter Bread
Tired of the same old holiday treats? This Cranberry Orange Easter Bread is your vibrant, zesty answer. Think fluffy, citrus-kissed dough studded with tart cranberries—it’s a showstopper that’s surprisingly simple to pull off.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour, sifted for lightness
– ¾ cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 2 large farm-fresh eggs, at room temperature
– ½ cup whole milk, warmed slightly
– ½ cup unsalted butter, melted and cooled
– Zest of 2 large, bright oranges
– 1 cup fresh cranberries, roughly chopped
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, lightly beat the farm-fresh eggs, then stir in the warmed whole milk, melted unsalted butter, bright orange zest, and pure vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until no flour streaks remain—Tip: Overmixing can lead to a dense loaf, so stop as soon as it’s combined.
5. Gently fold in the roughly chopped fresh cranberries until evenly distributed throughout the batter.
6. Transfer the batter to the prepared loaf pan and smooth the top with the spatula.
7. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown—Tip: Check at 30 minutes to avoid overbaking, as ovens vary.
8. Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
9. Carefully turn the bread out onto a wire rack to cool completely before slicing—Tip: Cooling fully prevents crumbling and allows the flavors to settle.
Let this bread cool to room temperature for the best texture: tender and moist with pops of tart cranberry in every bite. The bright orange zest adds a sunny, aromatic lift that pairs perfectly with a smear of cream cheese or a drizzle of simple glaze for an extra festive touch.
Gluten-Free Easter Bread
A gluten-free Easter bread that’s so fluffy and festive, you won’t miss the wheat. This golden, aromatic loaf is packed with citrus zest and warm spices—perfect for brunch or gifting. Get ready to bake something special that everyone can enjoy.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups finely ground gluten-free all-purpose flour blend
– 1 cup warm whole milk (110°F)
– 2 large farm-fresh eggs, room temperature
– ½ cup granulated sugar
– ¼ cup rich unsalted butter, melted and cooled
– 1 packet active dry yeast
– 1 tsp pure vanilla extract
– Zest of 1 bright orange
– ½ tsp ground cinnamon
– ¼ tsp ground nutmeg
– ½ tsp fine sea salt
– 1 egg yolk mixed with 1 tbsp water for egg wash
– 2 tbsp sliced almonds for topping
Instructions
1. In a small bowl, combine the warm whole milk (110°F) and active dry yeast, then let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the finely ground gluten-free all-purpose flour blend, granulated sugar, bright orange zest, ground cinnamon, ground nutmeg, and fine sea salt.
3. Add the farm-fresh eggs, rich unsalted butter, and pure vanilla extract to the yeast mixture, and whisk until smooth.
4. Pour the wet ingredients into the dry ingredients, and stir with a spatula until a sticky dough forms—tip: don’t overmix to keep the texture tender.
5. Cover the bowl with a damp kitchen towel, and let the dough rise in a warm place for 1 hour until doubled in size.
6. Preheat your oven to 350°F, and grease a 9-inch round baking pan.
7. Transfer the dough to the prepared pan, and shape it into a smooth round loaf.
8. Brush the top evenly with the egg yolk wash, then sprinkle with sliced almonds.
9. Bake at 350°F for 30–35 minutes until the top is golden brown and a toothpick inserted comes out clean—tip: rotate the pan halfway for even browning.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Slice and serve warm or at room temperature—tip: store leftovers in an airtight container for up to 3 days.
Delightfully soft with a subtle citrus kick and warm spice notes, this bread has a tender crumb that’s perfect for toasting. Serve it sliced thick with a smear of honey butter or as a base for French toast—its lightly sweet flavor pairs beautifully with fresh berries or a dollop of whipped cream.
Maple Walnut Easter Bread
Whip up a showstopping sweet bread that’ll steal the spotlight at your spring table. This maple walnut Easter bread delivers a soft, golden loaf swirled with cozy spices and crunchy nuts. It’s the ultimate festive bake that feels special yet totally doable.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 4 cups high-quality bread flour
– 1 cup granulated sugar
– 1 tsp fine sea salt
– 2 ¼ tsp active dry yeast
– 1 cup whole milk, warmed to 110°F
– ½ cup unsalted butter, melted and cooled
– 2 large farm-fresh eggs, at room temperature
– 1 tsp pure vanilla extract
– ½ cup pure maple syrup
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– 1 cup chopped walnuts, toasted
– 1 large egg, beaten (for egg wash)
Instructions
1. In a large mixing bowl, whisk together 4 cups of high-quality bread flour, 1 cup of granulated sugar, 1 tsp of fine sea salt, and 2 ¼ tsp of active dry yeast until fully combined.
2. Create a well in the center of the dry ingredients and pour in 1 cup of whole milk warmed to 110°F, ½ cup of melted and cooled unsalted butter, 2 large farm-fresh eggs at room temperature, 1 tsp of pure vanilla extract, and ½ cup of pure maple syrup.
3. Using a stand mixer with a dough hook attachment, mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes until the dough is smooth and elastic. Tip: The dough should pull away cleanly from the bowl’s sides when ready.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the risen dough gently to release air bubbles, then turn it out onto a lightly floured surface.
6. Roll the dough out into a 12×18-inch rectangle using a rolling pin.
7. Evenly sprinkle 1 tsp of ground cinnamon, ½ tsp of ground nutmeg, and 1 cup of toasted chopped walnuts over the entire surface of the dough.
8. Tightly roll the dough lengthwise into a log, pinching the seam to seal it completely.
9. Carefully transfer the log to a greased 9×5-inch loaf pan, tucking the ends under slightly for a neat fit.
10. Cover the pan loosely with the damp towel and let the dough rise again in a warm place for 45 minutes or until it crests just above the pan’s rim.
11. Preheat your oven to 350°F while the dough completes its second rise.
12. Brush the top of the risen loaf generously with 1 large beaten egg for a glossy, golden finish.
13. Bake the bread in the preheated oven at 350°F for 35 minutes, or until the top is deeply golden brown and an instant-read thermometer inserted into the center reads 190°F. Tip: If the top browns too quickly, tent it loosely with aluminum foil halfway through baking.
14. Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Tip: For clean slices, allow the bread to cool fully before cutting.
Unwrap a slice to reveal a tender, fluffy crumb with beautiful swirls of spice and nutty crunch. The maple syrup adds a subtle, caramel-like sweetness that pairs perfectly with a morning coffee or as an afternoon treat. Serve it toasted with a smear of cream cheese or simply enjoy it fresh—it’s a bread that promises to become a spring tradition.
Rosemary Garlic Easter Bread
Make your Easter table unforgettable with this aromatic Rosemary Garlic Easter Bread. This savory twist on holiday bread fills your kitchen with irresistible scents of garlic and fresh herbs while baking—perfect for brunch or as a show-stopping centerpiece.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup warm whole milk (110°F)
– 2 tablespoons granulated sugar
– 2 ¼ teaspoons active dry yeast
– 3 cups all-purpose flour, plus extra for dusting
– 1 teaspoon fine sea salt
– 2 large farm-fresh eggs, at room temperature
– ¼ cup rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 2 tablespoons fresh rosemary, finely chopped
– 1 egg yolk mixed with 1 tablespoon water (for egg wash)
– Coarse sea salt for sprinkling
Instructions
1. Combine warm whole milk, granulated sugar, and active dry yeast in a large mixing bowl. Let sit for 5 minutes until foamy.
2. Add all-purpose flour, fine sea salt, farm-fresh eggs, and rich extra virgin olive oil to the yeast mixture.
3. Mix with a dough hook on medium speed for 5 minutes until a smooth, elastic dough forms. Tip: The dough should pull away cleanly from the bowl—if sticky, add 1 tablespoon flour at a time.
4. Knead in minced fresh garlic and finely chopped fresh rosemary by hand for 2 minutes until evenly distributed.
5. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down dough and divide into 8 equal pieces. Roll each piece into a 12-inch rope.
7. Braid 4 ropes together tightly, tucking ends underneath. Repeat with remaining 4 ropes to form two loaves. Tip: Keep ropes covered with a towel to prevent drying while braiding.
8. Place loaves on a parchment-lined baking sheet, cover, and let rise for 30 minutes until puffy.
9. Preheat oven to 375°F.
10. Brush loaves evenly with egg yolk mixture and sprinkle generously with coarse sea salt.
11. Bake for 25–30 minutes until golden brown and hollow-sounding when tapped. Tip: Check at 20 minutes—if browning too quickly, tent loosely with foil.
12. Transfer to a wire rack to cool for 15 minutes before slicing.
Soft, fluffy interior with crispy, salted crust makes every bite heavenly. Serve warm with whipped honey butter or use leftovers for next-day gourmet sandwiches—the garlic-rosemary flavor deepens overnight.
Pumpkin Spice Easter Bread
Easter just got a flavor upgrade. Imagine your favorite holiday bread—but with the cozy warmth of pumpkin spice. This twist on tradition bakes up soft, fragrant, and totally shareable.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup creamy canned pumpkin puree
– ½ cup warm whole milk (110°F)
– ¼ cup granulated sugar
– 2 large farm-fresh eggs, at room temperature
– 4 tablespoons unsalted butter, melted and slightly cooled
– 3 ½ cups all-purpose flour, plus extra for dusting
– 2 ¼ teaspoons active dry yeast
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– ¼ teaspoon ground cloves
– 1 teaspoon fine sea salt
– 1 large egg yolk, for egg wash
– 1 tablespoon heavy cream, for egg wash
Instructions
1. In a large mixing bowl, combine the warm whole milk, granulated sugar, and active dry yeast. Let it sit for 5 minutes until foamy.
2. Add the creamy canned pumpkin puree, farm-fresh eggs, melted unsalted butter, and pure vanilla extract to the yeast mixture. Whisk until smooth.
3. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and fine sea salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms. Tip: If the dough feels too sticky, add 1 tablespoon of flour at a time until manageable.
5. Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
7. Punch down the dough and divide it into 3 equal pieces. Roll each piece into a 16-inch rope.
8. Braid the 3 ropes together tightly on a parchment-lined baking sheet. Tuck the ends under and pinch to seal.
9. Cover the braid loosely with the damp towel and let rise again for 30 minutes. Preheat your oven to 350°F during the last 10 minutes.
10. In a small bowl, whisk the egg yolk with heavy cream to make an egg wash. Brush it evenly over the entire braid. Tip: For a glossy finish, avoid pooling the wash in the crevices.
11. Bake for 30-35 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. Tip: If the top browns too quickly, tent it loosely with aluminum foil.
12. Transfer the bread to a wire rack and let it cool completely before slicing.
Out of the oven, this bread boasts a tender, pillowy crumb with a crisp, shiny crust. Each slice delivers a warm hug of cinnamon, nutmeg, and pumpkin—perfect toasted with a smear of honey butter or as the star of your Easter brunch spread.
Raspberry Swirl Easter Bread
Make your Easter brunch unforgettable with this showstopper. This Raspberry Swirl Easter Bread combines soft, buttery dough with a vibrant raspberry filling for a festive treat that’s as beautiful as it is delicious.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 3 ¼ cups all-purpose flour, plus extra for dusting
– ½ cup granulated sugar
– 1 packet active dry yeast
– ½ cup whole milk, warmed to 110°F
– 2 large farm-fresh eggs, at room temperature
– ½ cup unsalted butter, softened
– 1 tsp pure vanilla extract
– ½ tsp fine sea salt
– 1 cup fresh raspberries
– ¼ cup powdered sugar
– 1 large egg, beaten (for egg wash)
Instructions
1. In a large bowl, whisk together 3 ¼ cups all-purpose flour, ½ cup granulated sugar, 1 packet active dry yeast, and ½ tsp fine sea salt.
2. Add ½ cup whole milk warmed to 110°F, 2 large farm-fresh eggs, ½ cup softened unsalted butter, and 1 tsp pure vanilla extract to the dry ingredients.
3. Mix with a dough hook on medium speed for 5 minutes until a smooth, elastic dough forms. Tip: The dough should pull away from the bowl cleanly—if sticky, add 1 tbsp flour at a time.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
5. While the dough rises, mash 1 cup fresh raspberries with ¼ cup powdered sugar in a small bowl until a jam-like consistency forms.
6. Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle.
7. Spread the raspberry mixture evenly over the dough, leaving a ½-inch border on all sides.
8. Tightly roll the dough lengthwise into a log, pinch the seam to seal, and place it seam-side down on a parchment-lined baking sheet.
9. Shape the log into a ring, joining the ends and pinching to secure. Cover and let rise for 30 minutes until puffy.
10. Preheat your oven to 350°F. Brush the risen ring with 1 large beaten egg for a golden finish.
11. Bake for 25 minutes until the bread is deeply golden brown and sounds hollow when tapped. Tip: Rotate the pan halfway through for even browning.
12. Let the bread cool on a wire rack for at least 20 minutes before slicing. Tip: Cooling prevents the filling from oozing out.
Look for soft, pillowy layers with a sweet-tart raspberry swirl in every bite. Serve it warm with a dusting of powdered sugar or toasted with a smear of cream cheese for an extra-indulgent breakfast.
Cheesy Garlic Pull-Apart Easter Bread
Let’s transform your Easter brunch with this cheesy, garlicky masterpiece that pulls apart in buttery layers. Lush, golden dough cradles pockets of melted cheese and aromatic garlic—it’s the showstopper your table deserves.
Serving: 8 | Pre Time: 120 minutes | Cooking Time: 30 minutes
Ingredients
– 3 cups all-purpose flour
– 1 cup warm whole milk (110°F)
– 2 large farm-fresh eggs
– ¼ cup granulated sugar
– ¼ cup unsalted butter, melted and cooled
– 1 packet active dry yeast
– 1 tsp kosher salt
– 8 oz sharp cheddar cheese, shredded
– 4 cloves fresh garlic, minced
– ¼ cup fresh parsley, finely chopped
– 2 tbsp rich extra virgin olive oil
Instructions
1. In a large bowl, combine warm whole milk, granulated sugar, and active dry yeast. Let sit for 5 minutes until foamy.
2. Add all-purpose flour, farm-fresh eggs, melted unsalted butter, and kosher salt to the yeast mixture. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Tip: If the dough sticks, lightly flour your hands—avoid adding too much extra flour.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and roll it out on a floured surface into a 12×16-inch rectangle.
6. Brush the dough evenly with rich extra virgin olive oil, then sprinkle minced fresh garlic, shredded sharp cheddar cheese, and finely chopped fresh parsley over the surface.
7. Cut the dough into 24 equal squares using a sharp knife or pizza cutter.
8. Stack 3 squares on top of each other, then place the stacks vertically in a greased 9-inch round baking pan. Repeat with remaining squares.
9. Cover the pan with a damp towel and let rise for 30 minutes until puffy. Tip: For extra flavor, let it rise overnight in the refrigerator.
10. Preheat your oven to 350°F.
11. Bake the bread for 25-30 minutes until golden brown and the cheese is bubbly. Tip: Check at 25 minutes—if the top browns too quickly, tent with foil.
12. Let cool in the pan for 10 minutes before serving.
Heavenly warm, this bread boasts a fluffy interior with crispy, cheesy edges. Each pull reveals strands of melted cheddar infused with garlic. Serve it alongside a spring salad or dunk pieces into marinara sauce for an irresistible twist.
Strawberry Cream Cheese Easter Bread
A sweet, festive twist on classic Easter bread that’ll have everyone asking for seconds. Imagine soft, pillowy dough swirled with juicy strawberries and creamy cheese filling—perfect for your holiday table. Get ready to bake something unforgettable.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups all-purpose flour, sifted for lightness
– 1/4 cup granulated sugar, fine and sparkling
– 1 packet active dry yeast, fresh and foamy
– 1/2 cup whole milk, warmed to 110°F
– 1/4 cup unsalted butter, melted and golden
– 1 large egg, farm-fresh and room temperature
– 1 teaspoon pure vanilla extract, aromatic and smooth
– 1/2 teaspoon kosher salt, finely ground
– 1 cup fresh strawberries, diced into sweet, juicy bits
– 4 ounces cream cheese, softened to a spreadable consistency
– 1/4 cup powdered sugar, light and fluffy
– 1 tablespoon lemon zest, bright and zesty
Instructions
1. In a large bowl, combine the sifted all-purpose flour, fine granulated sugar, fresh active dry yeast, and finely ground kosher salt.
2. Pour in the whole milk warmed to 110°F, melted unsalted butter, farm-fresh egg, and aromatic pure vanilla extract.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic. Tip: If the dough sticks, add a tablespoon of flour at a time.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. While the dough rises, beat the softened cream cheese, light powdered sugar, and bright lemon zest in a small bowl until creamy.
6. Punch down the risen dough and roll it out on a floured surface into a 12×8-inch rectangle.
7. Spread the creamy cheese mixture evenly over the dough, leaving a 1-inch border on all sides.
8. Sprinkle the sweet, juicy diced strawberries over the cheese layer.
9. Tightly roll the dough from the long side into a log, pinching the seam to seal. Tip: Use a bench scraper to lift and roll neatly.
10. Transfer the log to a parchment-lined baking sheet, shape it into a ring, and pinch the ends together.
11. Cover with the damp towel and let rise again for 45 minutes until puffy.
12. Preheat your oven to 350°F and bake the bread for 25-30 minutes until golden brown and hollow-sounding when tapped. Tip: Tent with foil if browning too quickly.
13. Let cool on a wire rack for at least 15 minutes before slicing.
Ultra-soft and bursting with berry goodness, this bread offers a tender crumb and tangy-sweet swirls. Serve it warm with a drizzle of honey or toasted for breakfast—it’s a showstopper that’ll disappear fast!
Summary
Perfectly showcasing the joy of Easter baking, this collection offers 20 delightful bread recipes to inspire your holiday table. We hope you find a new favorite to bake and share with loved ones. Give one a try, then let us know which you loved most in the comments below! Don’t forget to pin your favorites on Pinterest to save for later.
