Easter Egg Bread is light and buttery with dyed eggs baked right in. Top with some sprinkles and a sweet glaze for a wonderful Easter bread.

 
The easy to make dough is a little bit sweet and flavored with just a hint of nutmeg and orange zest. The dough is a breeze to work with. You”ll mix it in a stand mixer and then knead it by hand. Such great therapy!
The bread is perfect on it’s own and served slathered with butter, but it’s even better with a glaze. This recipe calls for a glaze that’s sweetened with cane syrup. Cane syrup can be a little difficult to find, but you can order it online and it has many uses. It’s great for making pecan pie, an Old-Fashioned, and Mint Juleps. Plus you can drizzle it on your pancakes.

 
Tips for making Easter Egg Bread:
The eggs should be dyed, but not cooked. They will cook in the oven.
The dyed eggs will bleed a little on the surrounding dough. To minimize this, be sure to dye your eggs a day in advance so they have time to dry. Store them in the refrigerator.
Be sure your milk is not too hot when you combine it with the yeast or it will kill the yeast.

More Easter Recipes

Resurrection Rolls
Mama Dip’s Carrot Cake
Carrot Cake Pancakes

Easter Egg Bread

Easter Egg Bread is light and buttery with dyed eggs baked right in. Top with some sprinkles and a sweet glaze for a wonderful Easter bread.

2/3 cup warm whole milk (105 to 110 degrees)
1 (0.25-ounce) package active dry yeast
1/...