52 Stunning Easter Breads

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

With its toothy grin, lovely golden crust and tummy that's perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old. —Taste of Home Test Kitchen

While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan

These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. —Leann Sauder, Tremont, Illinois

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana

On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California

People go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania

My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio

Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York

Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas

In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available any time I want this treat. —Anne Krueger, Richmond, British Columbia

I changed our family's traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! —Tina Repak, Johnstown, Pennsylvania

These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio

If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think…and your hearty eaters will "cotton" to them! —Bonnie Myers, Callaway, Nebraska

Once strawberry-picking time arrives here each summer, my husband and I look forward to this bread. Since only fresh strawberries will do, I have been thinking of trying a different kind of berry...so we can enjoy it more often. Baking is great fun for me. I have to admit, though, sweets are my weakness. On occasion, a bag of chocolate chips never makes it to the batter! —Suzanne Randall, Dexter, Maine

Coffee and cake are like a wink and a smile—you'll take one without the other but given the choice, you want the pair. Raspberries and almonds lift this coffee cake to a tart and nutty place. The recipe doubles easily in a 9x13 pan to accommodate all those wanting a little bit more. —Debbie Johnson, Centertown, Missouri

I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe. —Jeannette Mango, Parkesburg, Pennsylvania

Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! —Helen Nelander, Boulder Creek, California

A tube of cinnamon roll dough and a little imagination make these adorable bunnies almost too cute to eat! They’re sure to appeal to “somebunny” at your house this Easter. —Jenni Sharp, Milwaukee, Wisconsin

When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids both a blue ribbon and best of show award! —Nancy Montgomery, Hartville, Ohio

Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen

Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother’s Day brunch. That’s how we honor moms and their moms. —Danielle Ulam, Hookstown, Pennsylvania

These yummy rolls are a nice change of pace from the typical brown sugar and cinnamon kind. They make a nice treat for breakfast or brunch. — Hannah Cobb, Owings Mills, Maryland

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri

My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. —Judy Powell, Star, Idaho

If you are like me, you won't be able to eat just one of these warm scones rich with cream and packed with berry goodness.—Agnes Ward, Stratford, Ontario

The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist the caramel-coated treat. —Taste of Home Test Kitchen

These wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota

My stepmother passed on the recipe for this delicious yeast coffee cake that's shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana

People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. —June Mullins, Livonia, Missouri

Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. —Sue Torn, Germantown, WI

These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.—Arlene Butler, Ogden, Utah

A microplane grater (also used for citrus zest and hard cheese) works well for grating ginger. Fresh ginger can be frozen up to 6 months; just break off what you need for a recipe.—Linda Green, Kilauea, Kauai, Hawaii

I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! —Eleanor Harris, Cape Coral, Florida

These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. It's one of my favorite recipes because it doesn't require any special ingredients. —Marlene Neideigh, Myrtle Point, Oregon

This golden bread has a soft, tender texture and the perfect amount of cardamom flavor in every bite. Slices are especially good with a cream cheese spread or fresh honey butter. —Carla Miller, Pasco, Washington

I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah

Everyone digs in to monkey bread thanks to its pull-apart shape. We add banana slices and pecans to top this already scrumptious showpiece for a brunch or family gathering. —Donna Marie Ryan, Topsfield, Massachusetts

These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. It's a good thing the recipe makes a big batch, because people can rarely eat just one. —Janet Mooberry, Peoria, Illinois

Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive and have a homemade taste that makes them memorable. —Bernice Morris, Marshfield, Missouri

Similar to an almond crescent, this coffee cake is light and flaky, with a rich almond center. It’s so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York

With the island flavors, this simple pull-apart bread is perfect for a spring brunch. —Debra Goforth, Newport, Tennessee

I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning—success!—Megan Weiss, Menomonie, Wisconsin

My Grandma Nardi’s bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. —Pat Merkovich, Milwaukee, Wisconsin

When I make these slightly sweet biscuits, sometimes I cut them and fold over one side about a third of the way for a more traditional look. —Carol Holladay, Danville, Alabama

I adapted this recipe from the back of a frozen dinner roll package. What's great is that you can prepare these the night before and bake them in the morning. They make a lasting impression on guests when they step into the kitchen and smell the sweet aroma. —Celinda Skogsberg, Brooklyn, New York

This recipe is quick to make and tastes great. You'll think you're on a tropical vacation! —Carolyn Piette, Johnston, Rhode Island

Better double the batch! These savory, elegant rolls will disappear fast. —Jane Kroeger, Key Largo, Florida

My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Ulam, Hookstown, Pennsylvania

If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. —Brittany Carrington, Tehachapi, California

My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. —Peggy Goodrich, Enid, Oklahoma

I started with my grandmother’s biscuits and added a bit of my personality. When I make them with my kids, it feels like she’s with us. —Amy Chase, Vanderhoof, British Columbia