Easy Easter Sweet Bread No Eggs

Easter Tradition Made Easy: Bake Your Own Sweet Bread!

This Easter Sweet Bread recipe is easy to make and adds a touch of homemade warmth to our Easter table. It’s soft and tender with a hint of sweetness, adorned with multi-colored sprinkles. This bread is not just bread—it’s a symbol of love, tradition, and togetherness. Plus, the fun doesn’t end with Easter dinner; leftovers make the most delicious French toast for breakfast the next day. Traditionally, Easter bread is often adorned with dyed eggs nestled into the dough, symbolizing new life and rebirth. However, I skip this tradition for obvious reasons (egg allergy). In my household, we opt for a different approach to add a festive touch to our Easter Sweet Bread. After baking, instead of placing dyed eggs, I adorn the bread with more Easter chocolate mini eggs. These colorful and delicious chocolates add an extra element of festivity to the bread and provide a delightful surprise with every bite. It’s a fun and allergy-friendly twist on a beloved tradition that keeps the Easter spirit alive and well in our home. Join me as I share this cherished family recipe, which I’ve passed down to my kids. They eagerly anticipate the opportunity to knead and braid the dough alongside me.

What To Love About This Recipe

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

All-Purpose Flour: Provides structure and texture to the bread. You can also use bread flour, if you prefer. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Granulated Sugar: Adds sweetness and helps with yeast activation. Instant Dry Yeast: The leavening agent makes the bread rise. I recommend using instant yeast since it doesn’t need to be activated; just mix it with the dry ingredients. You can substitute active dry yeast for instant dry yeast in equal amounts. However, you may need to proof it in warm liquid before using it in the recipe. Salt: Enhances the flavor of the bread. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Whole Milk: Adds richness and tenderness to the dough. Evaporated Milk: Adds moisture and richness to the bread. Pure Vanilla Extract: Infuses the bread with a subtle, sweet aroma. Orange Zest: Adds a burst of citrus flavor, complementing the sweetness of the bread. Butter: Adds richness and flavor to the dough. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Multi-colored sprinkles and Easter Chocolate Mini Eggs (Optional): They add a festive touch to the bread’s appearance.

Process Overview: How To Make Easy Easter Sweet Bread Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make The Dough

Step 2 – First Rise

Roll the dough into a ball and place it in a lightly greased bowl. Cover and let it set in a warm place for 1 ½ – 2 hours, or until double in size.

Step 3 – Form

On a lightly floured surface, divide into 3 equal pieces, about 373 g each. Roll each piece to form a 1-inch wide rope, about 23- inches long. Place ropes side by side lengthwise on the prepared baking sheet. Pinch the top ends together, then tightly braid the ropes. Bring ends together to create a ring and pinch the ends together. Make sure the ends are securely joined together.

Step 4 – Second Rise

Loosely cover the baking sheet with plastic wrap or a dish towel and allow the dough to rise in a warm area until it doubles in size, 45 to 60 minutes. In a small bowl, mix evaporated milk and maple syrup. Brush the mixture all over the dough. Sprinkle the sprinkles on top, if desired.

Step 5 – Bake

Bake for 30 to 35 minutes, or until golden brown. The bread is ready when the internal temperature reads 180º F / 88° C. As soon as the bread comes out of the oven, brush it with the melted butter to give it a shiny finish. Carefully transfer the bread on the parchment paper to a wire cooling rack. Let cool for at least 30 minutes. Serve warm or at room temperature.

Recipe Tips

Food Allergy Swaps

Dairy-Free: You can substitute whole milk, evaporated milk, and butter with your favorite plant-based alternatives. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here. Gluten-Free: I haven’t tested this recipe with a gluten-free flour mix, but you can give it a try. My favorite GF blend for bread is Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix. Keep in mind that gluten-free doughs may require a shorter rise time than doughs made with regular flour. Also, gluten-free breads may bake at a slightly lower temperature and for a shorter amount of time than traditional breads. Start by baking the bread at the temperature specified in the recipe, but be prepared to adjust the baking time if necessary.

Variations & Additions

Add a handful of raisins or dried cranberries to the dough for a fruity twist. For a richer flavor, you can sprinkle chopped nuts, such as almonds or pecans, on top of the bread before baking. Experiment with different shapes and braiding techniques to create a unique presentation for your Easter Sweet Bread. Add different flavorings, such as almond extract or cinnamon, for a unique twist.

Serving Suggestions

Serve slices of Easter Sweet Bread alongside your Easter meal for a delightful addition to the spread. Pair it with butter or jam for an extra indulgent treat, or smother it with your favorite chocolate spread.

Storing and Freezing Instructions

To store leftover Easter Sweet Bread, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. Then, you can move it to the refrigerator for up to five days. Alternatively, you can freeze individual slices or the whole loaf, wrapped tightly with plastic wrap in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating in a toaster or oven.