A braided loaf always carries a certain kind of quiet beauty and feels extra special. The way it’s shaped by hand, the way it rises slowly, the way it turns golden and glossy in the oven. It feels like tradition, even if it’s something you’re making for the very first time.
This vegan Easter bread is inspired by the beauty and richness of challah, a traditional Jewish braided egg bread that is slightly sweet, soft, and enriched with eggs, oil, and honey, and often served on Shabbat and Jewish holidays.
But we made it in a way that fits your plant-based kitchen. Without eggs, it still carries that same tender golden crumb and delicate sweetness, with a gentle hint of citrus and warmth from orange zest and cinnamon.
It’s the kind of bread that is perfect for the center of the table to be torn apart and shared between loved ones while still warm.
Whether you’re baking it as part of an Easter gathering or simply as a quiet weekend ritual, this loaf brings the warmth and intention that only homemade bread can!
vegan easter bread recipe
Ingredients
- 1/2 a cup + 1 tbsp lukewarm plant-based milk
- 1/2 a cup + 1 tbsp lukewarm water
- 1 packet of yeast (2 1/4 tsps)
- 1/2 a cup sugar
- 1/3 cup vegetable oil
- 4 cups all-purpose flour
- 1 1/2 tsp salt
- zest from 1 orange (1 Tbsp)
- 1/2 tsp ground cinnamon
- 1 Tbsp apricot preserves
- 1 Tbsp water
Instructions
- In a large jug, add the plant milk, water, and yeast and mix well.
- Add the sugar, oil, salt, and orange zest to the yeast mixture and let it rest for 5 minutes.
- In a large mixing bowl, add 4 cups of all-purpose flour. Add the yeast mixture and cinnamon.
- Mix well and knead for about 6 minutes using either your hands or a stand mixer.
- Cover and let it rest until it has doubled in size (approximately 1 1/2 hours).
- Once the dough has doubled in size, remove it from the bowl and weigh it. This makes it easier to divide the dough. You want to divide the dough into 12 balls (this recipe makes two loaves, each using 6 ropes).
- Once you have divided your dough and shaped the balls. Take one ball at a time and roll it out flat. Then, with your fingers, gently roll and form into a rope (approx. 13-15 inches). Do this until you have 6 ropes.
- Once you have all 6 ropes, lay them out, stack the tops together, and pinch them. Squeeze the ends together and tuck them under a bit.
- Follow the braid sequence carefully to complete the braid: Move the first strand on the right to the center; move the second strand from the left to the far right; move the far-left strand to the center; move the second strand from the right to the far left. Repeat this sequence until the braid is complete. See the video below for illustration.
- Complete the braid for the second loaf, then cover and let rest for about 40 minutes while preheating the oven to 350°F.
- Place both loaves in the oven and bake for 25 to 30 minutes. Depending on your oven, the bake time might differ. Monitor the progress of your loaves.
- Once out of the oven, brush them with a jam-and-water mixture for a silky finish. Let the loaves cool down slightly before enjoying!
watch the video
