Show Subscription Form

Easter Egg Bread Recipe
Easter Egg Bread Recipe photo by Taste of Home

Easter Egg Bread Recipe

Read Reviews
4.5 11
Publisher Photo
I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. -Heather Durante, Wellsburg, West Virginia
TOTAL TIME: Prep: 55 min. + rising Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 55 min. + rising Bake: 25 min. + cooling
MAKES: 16 servings


  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 to 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 6 to 6-1/2 cups all-purpose flour
  • 1-1/2 cups whole milk
  • 6 tablespoons butter, cubed
  • 4 eggs
  • 3 to 6 hard-cooked eggs, unpeeled
  • Assorted food coloring
  • Canola oil
  • 2 tablespoons water

Nutritional Facts

1 slice equals 281 calories, 8 g fat (4 g saturated fat), 107 mg cholesterol, 231 mg sodium, 44 g carbohydrate, 1 g fiber, 9 g protein.


  1. In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
  3. Meanwhile, dye hard-cooked eggs with food coloring following package directions. Let stand until completely dry.
  4. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.
  5. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
  6. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf (16 slices).
Originally published as Easter Egg Bread in Taste of Home April/May 2003, p41

Nutritional Facts

1 slice equals 281 calories, 8 g fat (4 g saturated fat), 107 mg cholesterol, 231 mg sodium, 44 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Easter Egg Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 19, 2015

"My mother made a bread similar to this every Easter. It was delicious. The only difference that she and now, I, make is I use vanilla extract in place of cardamom, and the eggs do not have to be hard boiled!! Just tuck dyed UNCOOKED eggs into the bread and they cook right along with the bread. Have done it for years and will be doing it again this year."

Reviewed Apr. 21, 2014

"First time making this and it turned out great! Recipe was simple and easy to follow, and the bread is delicious. Note: do not use Olive Oil to coat the eggs as it doesn't seal in the dye so I have blue and red patches where the eggs were! LOL. (The color doesn't affect the taste of course.) Next time I'll use regular vegetable or canola oil.This was a big hit at my house, and it will be a new annual tradition here. Thanks for the recipe ,Heather!"

Reviewed Apr. 5, 2014

"I made this bread last year for Easter. The bread was good but I neglected to rub the oil on the eggs before putting them in the dough so the dye leaked onto the bread. I want to make it again this year and Ill be sure not to miss that step. Its really a beautiful bread and was delish."

Reviewed Mar. 31, 2013

"Thank you TCosteniuc, I really appreciate your quick response. I am making my bread right now so I hope it comes out good.

I just felt that the directions were a little unclear when it says to 'Dye hard-cooked eggs; lightly rub with oil.' because it didn't make sense to put oil on the shell and because I've never baked a hard-cooked egg with or without the shell.
So once again, thank you and Happy Easter."

Reviewed Mar. 30, 2013

"For QueenBea...yes the eggs are hard cooked with shells on and are baked right along with the bread. You're adding them before you let it rise the second time and then the whole thing goes in the oven. Good luck."

Loading Image