61 Stunning Easter Breads

Easter Egg Bread

I’ve made this Easter bread for 20 years! Colored hard-boiled eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed any time of year. My husband especially enjoys slices with baked ham. —Heather Durante, Wellsburg, West Virginia

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Easter Bunny Rolls

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

Paska Easter Bread

Paska is a traditional Polish Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments. —Millie Cherniwchan, Smoky Lake, Alberta

Traditional Hot Cross Buns

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

Lemon Blueberry Bread

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. I like to serve it at Easter brunch. —Julianne Johnson, Grove City, Minnesota

French Crescent Rolls

Whenever we have rolls and coffee after church, these come along with me. Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college. —Betty Ann Wolery, Joplin, Montana

Cinnamon Swirl Quick Bread

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

Sour Cream Chive Bread

This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. —Deborah Plank, West Salem, Ohio

Grandma's Rosemary Dinner Rolls

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania

Lemon Bread

I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. —Kathy Scott, Lingle, Wyoming

Pull-Apart Garlic Bread

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

Can't-Eat-Just-One Cinnamon Rolls

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

Easter Bunny Bread

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. This Easter bread has become a tradition for many Taste of Home staffers. —Taste of Home Test Kitchen

Easy Italian Easter Bread

This traditional Italian Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes a gorgeous Easter centerpiece. —June Formanek, Belle Plaine, Iowa. Looking for more traditional Italian dishes? Try this delicious pizza rustica recipe.

Honey Whole Wheat Rolls

Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma

Buttery Bubble Bread

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

Swiss Cheese Bread

This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! —Karla Boice, Mahtomedi, Minnesota

Orange Cheesecake Breakfast Rolls

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

Italian Ricotta Easter Bread

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

Strawberries 'n' Cream Bread

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 makes it to the batter! —Suzanne Randall, Dexter, Maine

French Loaves

My kids love to help me make this delicious bread recipe. It’s quite easy, and they enjoy the fact that they can be eating fresh bread in about two hours! —Denise Boutin, Grand Isle, Vermont

Hawaiian Dinner Rolls

Pineapple and coconut give a subtle sweetness to these golden homemade rolls. If there are any leftovers, they're great for sandwiches. —Kathy Kurtz, Glendora, California

Lemon-Thyme Tea Bread

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

Milk-and-Honey White Bread

My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. —Kathy McCreary, Goddard, Kansas

Poppy Seed Bread with Orange Glaze

My neighbor gave me this recipe, and I love that it makes two loaves. We usually eat one and then give the other away or freeze it for later. The glaze complements the bread perfectly. —Heather Frese, Albany, Missouri

Cinnamon Roll Bunnies

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

Sesame Wheat Braids

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

Orange Cheesecake Breakfast Rolls

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

Easy Potato Rolls

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

Rustic Rye Bread

This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia

Country Cinnamon Swirl Bread

I’m always busy with three active sons, so this rich quick bread is a favorite. I like to wrap these loaves to give as gifts. —Sharon Walker, Huntington Station, New York

Josh’s Marbled Rye Bread

This impressive marble rye bread may look like it would be difficult to make, but it’s actually quite easy! The flavors of the bread are mild yet satisfying. And I enjoy eating it with just a simple spread of butter or on a hearty sandwich loaded with my favorite fixings. —Josh Rink, Milwaukee, Wisconsin

Parker House Rolls

Mom is especially well known for the delectable things she bakes, like these tender Parker house rolls. When that basket comes around the table, we all automatically take two—one is just never enough. —Sandra Melnychenko, Grandview, Manitoba

Carrot Zucchini Bread

When my husband was diagnosed with diabetes, many of the treats he enjoyed were off-limits. This moist, flavorful bread satisfies his sweet tooth—and I like it, too. —Edna Bright, Paris, Illinois

Caramel-Pecan Monkey Bread

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

Maple Butter Twists

My stepmother gave me the recipe for a delicious yeast coffee cake shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana

Homemade Egg Bread

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

Cinnamon Monkey Bread

Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe! This cinnamon roll monkey bread is a favorite with my bunch. They get to “play” as they roll pieces of refrigerated biscuit dough into balls. —Lisa Combs, Greenville, Ohio

Cheddar Loaves

Swirls of cheddar cheese give these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad
—Agnes Ward
Stratford, Ontario

Honey-Oat Pan Rolls

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

Brioche Rolls

At 10 o’clock each morning, it’s coffee time at our house. Friends, neighbors and relatives stop by just to grab a bite of these brioche rolls fresh from the oven. —Wanda Kristoffersen, Owatonna, Minnesota

Resurrection Rolls

This year, surprise your kids with some fun in the kitchen and a delicious Easter bread that’s sure to become a new tradition. —Peggy Woodward, Taste of Home Senior Food Editor

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Cardamom Twist

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

Gooey Lemon Rolls

My mother made these hard-to-resist rolls when I was young. I always warm up after having one, and so will your family. —Cora Patterson, Lewiston, Idaho

Sour Cream Fan Rolls

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

Dill Batter Bread

Even those who don’t consider themselves bakers can make this bread with success. And your guests will be delighted! —Donna Lindecamp, Morganton, North Carolina

Everything Bread

I love to make bread from scratch and this has become one of our tried-and-true favorites to serve with any meal, casual or formal. —Traci Wynne, Denver, Pennsylvania

Make-Ahead Butterhorns

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

Onion Mustard Buns

As an avid bread baker, I was thrilled to find this recipe. It makes delectably different rolls that are a hit wherever I take them. The onion and mustard flavors go so well with ham or hamburgers, but the buns are special enough to serve alongside an elaborate main dish. —Melodie Shumaker, Elizabethtown, Pennsylvania

Grandma Nardi’s Italian Easter Bread

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

Old-World Rye Bread

Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. —Perlene Hoekema, Lynden, Washington

Round Cheese Bread

Warm buttered wedges of this gorgeous round bread are tasty with a pasta dinner or tossed salad. —Deborah Bitz, Medicine Hat, Alberta

Pistachio Quick Bread

I love making many of these special loaves to give away for the holidays. They also freeze well so it is easy to pull out for unexpected guests. —Judy Fischer, Green Bay, Wisconsin

Flower Petal Sweet Rolls

I adapted this recipe from the back of a frozen dinner roll package. You can prepare the rolls the night before for convenience. Then, bake them in the morning to make a lasting impression on guests as they step into the kitchen and smell the sweet aroma. —Celinda Skogsberg, Tuxedo Park, New York

Bacon Parmesan Popovers

This recipe proves that simple ingredients often result in the best-tasting dishes. These popovers are a nice change from ordinary toast or muffins. —Donna Gaston, Coplay, Pennsylvania

Cinnamon Swirl Breakfast Bread

Field editor Peggy Burdick of Burlington, Michigan sends the recipe for this lovely breakfast bread. She notes, “My aunt gave me the recipe for these pretty, rich-tasting loaves many years ago. I use my bread machine for the first step in the recipe.

Green Onion Rolls

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

Celebration Braid

During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago.
—Marcia Vermaire
Fruitport, Michigan

Creamy Chive Rings

When I brought this savory ring to an extension luncheon, club members
let me know how much they enjoyed it. Next meeting I had to bring copies of the recipe for everyone there! —Pamela Schlickbernd West Point, Nebraska

Easter Bunny Breads

This cute bunny Easter bread is a must at our house during spring. Kids of all ages love the chocolate egg surprise found inside. —Molly Hurd, Newcastle, Washington

Scottish Oatmeal Rolls

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