This traditional Italian Easter bread recipe is an enriched yeast bread, made with eggs, milk, sugar, butter, and flour. The orange almond flavor is subtle but delectable, and the colorful sprinkles on top are perfectly festive for Easter Sunday. I love to serve this braided almond sweet bread for Easter brunch, a post-lunch treat, or with dinner.

a loaf of braided easter bread topped with almonds and pastel-colored sprinkles

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

What’s in this Easter Bread Recipe?

This orange and almond sweet bread definitely requires a few steps to make, but it’s well worth the effort to have this on Easter. It’s easier than it looks and it’s so delicious. I found that it’s actually really fun to make and always brings the ooo’s and awwww’s.

  • Flour: Start with all-purpose flour to make the bread dough.
  • Milk: The milk helps to activate the yeast, and it adds moisture into the dough.
  • Yeast: Use packages of active dry yeast. It’s important to heat the milk to the right temperature (120-130F) so that the yeast activates properly.
  • Eggs: Adding eggs to this bread helps with leavening, texture, and flavor.
  • Butter: Unsalted butter adds richness.
  • Sugar: Granulated sugar adds sweetness to the dough.
  • Almond Extract: This adds a delicious almond flavor to the bread.
  • Orange Zest: This brings a citrusy, zesty taste.

To make the delicious topping for this sweet bread, you’ll need another egg, cold water, sliced almonds, and of course, some colorful sprinkles for a festive finish.

Flavor Variations

The orange almond flavor of this sweet Easter bread is delicious, but you can change things up if you prefer.

Swap out the almond extract for another flavor, like vanilla extract or lemon extract.

You can skip the orange zest if you don’t want that citrus-y flavor, or you can use lemon zest instead.

slices of sweet Easter bread on a cutting board
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Please enable JavaScript in your browser to complete this form.

How to Store

Store leftover Easter bread in an airtight container or resealable bag, and keep it at room temperature for up to 5 days.

How to Freeze

Place this egg bread in a freezer-safe container or resealable bag, and freeze for up to 2 months. Let it thaw before serving.

Serving Suggestions

This almond bread makes a great treat any time on Easter Sunday. It pairs well with coffee for a sweet breakfast, and it is perfect for the Easter Brunch table. It also makes a fun post-feast dessert bread, and it actually tastes great served alongside your Easter ham or lunch too.

Recipe Card

Easy Easter Bread Recipe (Orange Almond Sweet Bread)

4.81 from 31 votes
Prep: 20 minutes
Cook: 55 minutes
Rest: 1 hour
Total: 2 hours 15 minutes
Servings: 12
Author: Becky Hardin
This Easter Bread recipe is so fun and festive! This simple sweet bread recipe is filled with flavor, and topped with sprinkles for a special treat. The Orange Almond flavor is perfect for Easter Sunday!
This traditional bread is a must for Easter Sunday. It's deliciously flavorful thanks to the almond extract and orange zest, and the colorful sprinkles are so fun.
Save this recipe!
Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!
Please enable JavaScript in your browser to complete this form.

Ingredients 

For the Bread:

  • cups whole milk 341 grams
  • 6 tablespoons unsalted butter 85 grams (¾ stick)
  • ¼ teaspoon almond extract 1 gram
  • cup granulated sugar 133 grams
  • 2 tablespoons orange zest (from 1 orange)
  • teaspoons active dry yeast 14 grams (2 packages)
  • 1 teaspoon kosher salt 3 grams
  • 6 cups all-purpose flour 720 grams, plus more for kneading the bread
  • 3 large eggs 150 grams, lightly beaten

For the Topping

  • 1 large egg 50 grams, lightly beaten
  • 1 tablespoon cold water 14 grams
  • 1 cup Honey Roasted sliced almonds 86 grams
  • 1 tablespoon pastel sprinkles or nonpareils, 12 grams

Instructions 

  • In a small saucepan, over medium-low temperature, heat the milk, butter and almond extract. The temperature of the milk mixture, using an instant-read thermometer, should be between 120°- 130°F.
    1½ cups whole milk, 6 tablespoons unsalted butter, ¼ teaspoon almond extract
  • While the milk/butter mixture warms, place sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment. With your fingertips, rub the sugar and zest together until it is well combined.
    ⅔ cup granulated sugar, 2 tablespoons orange zest
  • Add the yeast, salt and 2 cups of the flour to the sugar/orange zest, and mix on low to combine.
    4½ teaspoons active dry yeast, 6 cups all-purpose flour, 1 teaspoon kosher salt
  • Add the warm milk mixture to the dry ingredients; beat on medium-low speed 2 minutes.
  • Add the 3 beaten eggs and beat 2 more minutes.
    3 large eggs
  • Gradually, add the remaining 4 cups flour and beat until a soft dough forms. Increase the speed to medium-high and continue beating until the dough pulls away from the sides of the bowl, about 5 minutes. The dough will be sticky.
    6 cups all-purpose flour
  • Turn the dough onto a lightly floured surface and knead (adding extra flour as needed) about 6-8 minutes or until the dough is elastic and smooth.
  • Place the dough upside down in a lightly buttered, large bowl and then gently turn it upright making sure the entire surface is buttered. Cover the bowl, with plastic wrap, and let it rise in a warm place until doubled in size, about 1-1½ hours (depending on the warmth of your kitchen).
  • Line a baking sheet with parchment paper and lightly spray the paper with nonstick cooking spray; set aside.
  • When the dough has doubled in size, punch down the dough and transfer it to a lightly floured surface. Cut it into thirds and gently roll each third into a 20-inch-long rope. Transfer the ropes to the prepared baking sheet and press the ropes together at one end. Braid the ropes together and tuck the ends under. Cover the braided loaf with plastic wrap that has been lightly sprayed with nonstick cooking spray. This will prevent the plastic wrap from sticking to the dough. Let the dough rise until doubled in size (30 minutes-1 hour).
  • While the braided dough rises, heat oven to 350°F.
  • In a small bowl, lightly beat together one egg and water. Brush the loaf with the egg wash and sprinkle the loaf with almonds and pastel sprinkles. The loaf will spread when baking, so sprinkle the majority of the almonds and sprinkles toward the middle of the loaf.
    1 large egg, 1 tablespoon cold water, 1 cup Honey Roasted sliced almonds, 1 tablespoon pastel sprinkles
  • Bake the bread 40-55 minutes or until it turns golden brown and sounds hollow when tapped.
  • Transfer the bread to a cooing rack and cool 30 minutes before slicing.
  • Enjoy!

Video

Becky’s Tips

  • This recipe requires time to rise, rest, and bake, so give yourself plenty of time to make this before you’re ready to serve it (a few hours, at the very least).
  • Use an instant-read thermometer to make sure the milk/butter/almond mixture is the right temperature (120-130°F).
  • Create a floured surface on your counter tops to work with the dough after you’ve made it in the mixer. Spend about 6-8 minutes kneading the dough until it becomes smooth and elastic.
  • After kneading the dough, butter it and place it in a large bowl, cover with plastic wrap, then put it in a warm spot to rise (it should double in size).
  • To create the braided shape of this Easter bread, you’ll split the dough into thirds, and then braid them together before baking.
  • When brushing the topping onto the bread, focus the almonds and sprinkles towards the middle of the loaf. The bread will expand and spread as it bakes, so that will keep it all on top of the loaf.
Storage: Store at room temperature for 5 days, or freeze fro 2 months.
Calories: 360kcalCarbohydrates: 60gProtein: 9gFat: 8gSaturated Fat: 4gCholesterol: 72mgSodium: 36mgPotassium: 127mgFiber: 1gSugar: 12gVitamin A: 305IUCalcium: 54mgIron: 3.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!
What is traditional Easter bread?

Easter bread is made with a yeast dough enriched with ingredients like butter, milk, and eggs, and sweetened with sugar and sometimes other flavors. It’s similar to brioche or challah (egg breads). It’s typically braided, sometimes formed into wreaths, and topped with colorful sprinkles.

How do you activate yeast?

Using active dry yeast requires a short proofing process before mixing it in with the rest of the dough. To do this, warm the milk mixture to the right temperature–it must be between 120-130F (any lower and it won’t activate, any higher and it will kill the yeast), so use a thermometer to check. You will then mix the warm milk mixture with the yeast (along with the other ingredients instructed) and beat for 2 minutes.

How do you braid bread dough?

Separate the bread dough into 3 even sections and roll into long ropes. Place the strips of dough onto a baking tray covered with cooking spray and parchment paper (so it doesn’t stick), and press the 3 pieces together at one end. Grab a piece of dough from the outside and lay it over the middle section. Then grab the other outer section and lay it over the new middle section. Repeat, alternating which side you’re grabbing from, always bringing it over the middle section. Tuck the ends under.

How long day you bake Italian Easter bread?

This bread should be baked at 350F, for 40-55 minutes, or until it turns a golden brown color. It should also sound hollow when tapped.

More Homemade Bread Recipes We Love

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.81 from 31 votes (20 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

25 Comments
Inline Feedbacks
View all comments
virginia e slocum
virginia e slocum
April 15, 2019 1:59 pm

CAN’T WAIT TO TRY SOME OF THESE RECIPES!! THANKS!

Becky Hardin
Becky Hardin
April 17, 2019 10:26 am

You’ll have to let me know which ones are your favorites! Thank you.

Sam
Sam
April 11, 2019 12:35 pm

Oh my! I could eat this bread every day. Perfect for all the spring holidays and gatherings coming up.5 stars

Becky Hardin
Becky Hardin
April 17, 2019 10:36 am
Reply to  Sam

It’s addictive. Thanks, Sam

Sommer
Sommer
April 11, 2019 11:28 am

This will be a hit at my Easter brunch!5 stars

Becky Hardin
Becky Hardin
April 17, 2019 10:37 am
Reply to  Sommer

You can’t go wrong with this. Thanks, Sommer!

Anna
Anna
April 10, 2019 7:01 pm

This is one gorgeous loaf!5 stars

Jennifer
Jennifer
April 10, 2019 2:31 pm

I make this bread every year and my family loves it! :)5 stars

lauren kelly
lauren kelly
April 10, 2019 11:19 am

This is gorgeous and I love the flavors!5 stars

Becky Hardin
Becky Hardin
April 17, 2019 10:36 am
Reply to  lauren kelly

Thank you, Lauren!

Julie
Julie
April 10, 2019 10:38 am

Love this! Can’t wait to make this for Easter.5 stars

Becky Hardin
Becky Hardin
April 17, 2019 10:35 am
Reply to  Julie

You’re going to love it! Thanks!

Erin
Erin
April 10, 2019 10:35 am

This is such a great bread. It is the perfect addition to our Easter meal.5 stars

Julie
Julie
April 10, 2019 10:21 am

Yum! I love this flavor combination and the sprinkles add a little color, which is always fun!5 stars

Becky Hardin
Becky Hardin
April 17, 2019 10:34 am
Reply to  Julie

One of the best flavor combos. Thanks, Julie!

Liz
Liz
April 10, 2019 10:07 am

This is exactly the kind of holiday recipe I love! Beautiful, tasty and versatile!!5 stars

Becky Hardin
Becky Hardin
April 17, 2019 10:33 am
Reply to  Liz

Thanks, Liz!