Easter Bread

The bread we look forward to all year! Sturdy, chewy, and perfect with a big cup of coffee.

  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 loaves 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American




  • 1/2 pound Crisco
  • 3 cups sugar
  • 12 large beaten eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 6 teaspoon baking powder
  • 89 cups flour


  • 2 cups powdered sugar
  • 23 tablespoons milk
  • food coloring
  • nonpareils


  1. BREAD: Cream Crisco and sugar in a stand mixer. 
  2. Add beaten eggs, and mix until combined.
  3. Add milk, vanilla, and salt, and mix again.
  4. Sift your baking powder and flour together, then gradually add them to your wet mix while the stand mixer is running on low. Mix until everything is incorporated.
  5. At this point you can divide the dough into smaller batches and store them in ziploc baggies in the fridge. Otherwise, preheat your oven to 350 degrees F. Line three baking sheets with parchment paper.
  6. Shape dough into 6 loaves (either braided or egg-shaped). Place two loaves on each baking sheet and bake, in batches, for 30 minutes, or until the dough has risen and looks dry on top. 
  7. Allow to cool completely on cooling racks. In the meantime, make your topping.
  8. TOPPING: Combine powdered sugar and milk in a bowl. Whisk to combine. You’re looking for a thick yet slightly drippy consistency. Color with food coloring if desired.
  9. When the bread is cool, ice your loaves and immediately cover in nonpareils. Allow to set at room temperature on cooling racks. Slice and enjoy!