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

Easter Egg Bread Recipe

Read Reviews
5 19 19
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 large eggs
  • 3 to 6 hard-cooked large eggs, unpeeled
  • Assorted food coloring
  • Canola oil
  • 2 tablespoons water

Nutritional Facts

1 slice: 281 calories, 8g fat (4g saturated fat), 107mg cholesterol, 231mg sodium, 44g carbohydrate (8g sugars, 1g fiber), 9g 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-boiled 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

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 :
Jellybug User ID: 53068 265298
Reviewed Apr. 29, 2017

"I made this beautiful bread and it was a hit at our Easter dinner. Sweet and delicious!"

lildebcupcake User ID: 4947216 246046
Reviewed Mar. 26, 2016

"We've been making this for the past five years...mine is going into the oven right now! My college-aged daughters still look forward to having this beautiful and tasty bread at Easter."

cindiak User ID: 221828 245952
Reviewed Mar. 24, 2016

"Not only does this taste good, the presentation is so pretty. I find that it tastes best the same day it is made."

newgrandma User ID: 1077052 245737
Reviewed Mar. 20, 2016

"This SOUNDS wonderful and I am going to try it this weekend. My question is: are the eggs good to eat after being first hard boiled, then baked in the oven? Maybe they are just for the decoration??"

FancyGourmet User ID: 8329873 224563
Reviewed Apr. 9, 2015

"This is a wonderful delicious Easter Egg bread Recipe ! The Eggs definately need to be pre-cooked. I substituted cardamon for Vanilla and used 3 cups White Four and 3 cups Whole Wheat Flour. I served it with fresh Butter and Cinnamon. What a beautiful and colorful and yummy presentation this made. This Recipe is definately a keeper I plan to make this every Easter. I used 6 pre-cooked assorted colored Easter Eggs going between each Braid of Dough that rises to a big beautiful colorful Egg's Nest. This Recipe is Eggceptional ~ YOU WILL LOVE IT !!"

captain1124 User ID: 8325094 224439
Reviewed Apr. 8, 2015

"This is a great recipe! Me and my 8 year old son made it for the first time this Easter. I did substitute the cardamom with Vanilla and vegetable oil for canola but that was only because I did not have them on hand. The directions were perfect and the bread came out gigantic and delicious. We will definitely be making this every Easter. After it came out of the oven we also made a glaze to pour over it of 2 cups Powdered sugar, water and a tablespoon of clear vanilla. The glaze should be as thick as syrup. I just keep adding water until I get the consistency I want - after the glaze Sprinkles and done !!!"

DaytonCookin User ID: 8318537 224070
Reviewed Apr. 3, 2015

"Dear pennymccl, Maybe I can can help with answers to your questions. My mom always made this bread for Easter. I'm getting ready to make some now. The very best way to serve it is same day fresh. Still slightly warm from the oven is even better. We always sliced it. It is not a pullapart bread like "cinnamon monkey bread". Mom would slice it at the table and set the eggs aside when she came to one. They're just hard-boiled eggs by the time they come out of the oven even though we dyed raw eggs to use. The reason to bother with this bread (in addition to the fact that it is yummy), is its beautiful presentation. Let it grace your table for people to ooh and aww over before it is sliced and served."

pennymccl User ID: 8116024 224038
Reviewed Apr. 2, 2015

"I have a few silly questions, and hope you all can help. I'm looking forward to making this bread for Easter, but my family has never had it before. What's the best way to serve it? Do your guests pull off sections? Or do you slice it between the eggs? Do you just offer butter as a spread or is there something else that people use? Does the person who gets the egg normally eat the egg or is really just set aside as a decoration? Thanks for your help, and Happy Easter!"

patscooking User ID: 1069729 223147
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."

Rudbeck User ID: 7772490 138354
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!"

Loading Image