Two Vegan Easter Bread Recipes

Easter bread is one of those recipes that sounds more complicated than it actually is.

At its core, it’s a slightly sweet, soft bread that’s shaped into something a bit more special than a regular loaf.

Making a vegan version is straightforward. You don’t need eggs or dairy to get a soft, enriched dough, just a few simple swaps and a bit of time to let it rise properly.

This recipe gives you a light, slightly sweet bread that works well for Easter morning, brunch, or alongside a bigger meal.

You can keep it simple or shape it into a braid if you want something that looks a bit more traditional.

How To Make Our Favorite Vegan Easter Bread

Ingredients

• 3 ½ cups (440g) all-purpose flour
• 2 ¼ teaspoons (1 packet) instant yeast
• ¼ cup (50g) sugar
• 1 cup (240ml) warm plant-based milk (almond, soy, or oat)
• ¼ cup (60ml) neutral oil or melted vegan butter
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Optional additions:

• ½ cup (75g) raisins or dried fruit
• Zest of 1 lemon or orange

For brushing (optional):

• 1–2 tablespoons plant-based milk
• 1 tablespoon maple syrup (for a light glaze)

Method

1. Mix the dough

In a large bowl, combine the warm plant-based milk, sugar, and yeast.

Let it sit for 5–10 minutes until slightly foamy.

Add the oil (or melted vegan butter), vanilla, and salt, then gradually mix in the flour until a soft dough forms.

2. Knead

Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, until smooth and slightly elastic.

If you’re adding raisins or citrus zest, knead them in during the last couple of minutes so they’re evenly distributed.

3. First rise

Place the dough in a lightly oiled bowl, cover, and leave it in a warm place for about 1 to 1.5 hours, or until doubled in size.

4. Shape

Once risen, punch the dough down gently and divide it into three equal pieces.

Roll each piece into a long rope and braid them together, pinching the ends to seal.

Alternatively, you can shape it into a simple round loaf if you prefer.

Place on a lined baking tray.

5. Second rise

Cover loosely and leave to rise again for 30–45 minutes until slightly puffed.

6. Bake

Preheat your oven to 350°F (180°C).

Brush the top lightly with plant-based milk for color, then bake for 25–30 minutes until golden brown and cooked through.

7. Optional glaze

While still warm, brush lightly with maple syrup for a soft, slightly shiny finish.

Tips for Best Results

Let the dough rise properly. If your kitchen is cool, it may take a little longer, but it’s worth the wait for a softer texture.

Don’t add too much extra flour while kneading. The dough should be soft, not dry.

If the top browns too quickly in the oven, you can loosely cover it with foil for the last 10 minutes.

Variations

You can keep this bread simple or adjust it depending on what you like.

Adding dried fruit like raisins or cranberries gives it a slightly more traditional feel.

Citrus zest adds a fresh flavor that works well for Easter.

You can also drizzle a simple icing over the top if you want something a bit sweeter.

Storing

Store in an airtight container at room temperature for up to 2–3 days.

You can also freeze slices and toast them when needed.

Our Gluten-Free Vegan Easter Bread Recipe

This version keeps the same lightly sweet flavor but uses a gluten-free flour blend and a softer dough method.

Instead of kneading and braiding, you’ll shape it more like a soft loaf or rustic round, which works much better without gluten.

Ingredients

• 3 cups (360g) gluten-free all-purpose flour blend (with xanthan gum included)
• 2 ¼ teaspoons (1 packet) instant yeast
• ¼ cup (50g) sugar
• 1 cup (240ml) warm plant-based milk
• ¼ cup (60ml) neutral oil or melted vegan butter
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 tablespoon psyllium husk powder (helps structure)
• 2 tablespoons warm water (to activate psyllium)

Optional additions:

• ½ cup (75g) raisins or dried fruit
• Zest of 1 lemon or orange

For brushing (optional):

• Plant-based milk
• Maple syrup

Method

1. Prepare the psyllium

In a small bowl, mix the psyllium husk with 2 tablespoons of warm water.

Let it sit for 5 minutes until it forms a gel.

This helps replace the structure you’d normally get from gluten.

2. Mix the dough

In a large bowl, combine the warm plant-based milk, sugar, and yeast.

Let it sit for 5–10 minutes until slightly foamy.

Add the oil, vanilla, salt, and psyllium gel.

Then stir in the gluten-free flour until you get a thick, sticky dough.

3. Rest (no kneading)

Gluten-free dough doesn’t need kneading.

Instead, mix until everything is well combined, then cover and let it rest for about 45–60 minutes until slightly risen.

It won’t double in size like regular dough, but it should look puffed.

4. Shape

Transfer the dough to a lined baking tray.

With lightly wet hands, shape it into a round loaf or oval shape.

You can smooth the top gently, but don’t expect it to hold a braid shape.

5. Second rise

Let it rest again for 20–30 minutes to puff up slightly.

6. Bake

Preheat your oven to 350°F (180°C).

Brush with plant-based milk, then bake for 35–40 minutes until firm and golden.

7. Optional glaze

Brush with a little maple syrup while still warm for a softer finish.

Tips for Best Results

Use a good-quality gluten-free flour blend that already contains xanthan gum.

If yours doesn’t, you’ll need to add about 1 teaspoon separately.

Don’t try to knead this dough. It should stay soft and slightly sticky.

Let it cool fully before slicing, as gluten-free bread firms up as it cools.

Final Thoughts

Vegan Easter bread is easier to make than it sounds, and once you’ve tried it, it’s the kind of recipe you’ll come back to.

It’s simple, flexible, and fits into almost any Easter plan, whether you’re making a full spread or just adding something homemade to the table.

Two Vegan Easter Bread Recipes

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 3 ½ cups (440g) all-purpose flour

• 2 ¼ teaspoons (1 packet) instant yeast

• ¼ cup (50g) sugar

• 1 cup (240ml) warm plant-based milk (almond, soy, or oat)

• ¼ cup (60ml) neutral oil or melted vegan butter

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• Optional additions:

• ½ cup (75g) raisins or dried fruit

• Zest of 1 lemon or orange

• For brushing (optional):

• 1–2 tablespoons plant-based milk

• 1 tablespoon maple syrup (for a light glaze)

Directions

• Mix the dough
• Knead
• First rise
• Shape
• Second rise
• Bake
• Optional glaze