Easter bread has always captured my imagination with its beautiful braids and gently sweet flavor. As a child, I’d marvel at the glossy loaves on the holiday table, shaped into intricate wreaths or elongated twists. Over time, I realized that while the traditional version is delicious, it can be heavy on refined flours and sugars. Determined to enjoy this festive loaf in a more balanced way, I experimented with lightening the ingredients. The result? This Braided Easter Bread that offers the same soft texture and slightly sweet taste, but with more fiber, moderate sugars, and a touch less butter. It’s ideal for a holiday centerpiece, whether you shape it into a ring or a simple 3 strand braid. Serve it up with a cup of tea, a light smear of jam, or just plain, this bread shines as a springtime treat full of tradition and flavor.

Prep Time, Rise Time, Bake Time, Approximate Calories, and Servings

Prep Time: 20 minutes (active)
Rise Time: 90-120 minutes total (split into two rests)
Bake Time: 25-30 minutes
Calories: ~180 per slice (depends on portion and additional toppings)
Servings: 10-12 slices

(Calorie estimate reflects partial whole wheat flour, moderate sugar, and minimal butter.)

Step-by-Step: Crafting a Lighter Braided Easter Bread

1. Warm the Wet Ingredients

In a small saucepan or microwave safe bowl, gently warm ¾ cup of milk (dairy or a milk alternative) until it’s lukewarm around 100=110°F (38–43°C). If it gets hotter than that, let it cool to avoid killing the yeast. Stir in 2 tablespoons of a natural sweetener (like honey, maple syrup, or coconut sugar) plus 2 tablespoons of melted butter (or a plant based substitute). Adding a pinch of salt here helps balance flavors later.

Potential Hiccup: Milk overheating and deactivating the yeast.
Helpful Tip: Use a thermometer if you have one. If not, test the warmth with your wrist aim for a comfortable “baby bath” temperature.

2. Activate the Yeast

Sprinkle 1 packet (about 2¼ teaspoons) of active dry yeast onto the warmed milk mixture. Let it sit for about 5 minutes, or until it appears foamy on top. If you see no foam, your yeast might be old, or the liquid temperature may have been off.

Potential Hiccup: Yeast failing to foam, resulting in a dense loaf.
Helpful Tip: Make sure your yeast isn’t past its expiration date. If it doesn’t foam, try again with fresh yeast.

3. Combine Dry Ingredients

In a large mixing bowl, stir together 1 cup of whole wheat flour, 1¾ cups of all purpose flour (or bread flour), and 1 teaspoon of ground cinnamon (optional for a subtle note). Keeping a small portion of flour aside allows you to adjust the dough’s texture later.

Potential Hiccup: Overly dense bread if using too much whole wheat flour.
Helpful Tip: This blend (about half whole wheat, half white) usually strikes a good balance of softness and fiber.

4. Form the Dough

Make a well in the center of the flour mixture. Pour in the foamy yeast mixture and 1 beaten egg. Using a wooden spoon or your hand, begin mixing until a dough forms. If it’s sticky, add a spoonful or two of the reserved flour. If it’s too stiff or crumbly, include a little warm water or milk.

Potential Hiccup: Dough too wet or dry.
Helpful Tip: Resist dumping all leftover flour in at once. Add gradually, feeling for a soft, slightly tacky consistency.

5. Knead and First Rise

Transfer the dough onto a lightly floured surface. Knead for about 6–8 minutes (or use a stand mixer with a dough hook), until it feels elastic and smooth. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for about 60–75 minutes, or until doubled in size.

Potential Hiccup: Slow rising if the room is cold.
Helpful Tip: You can warm your oven slightly, then turn it off and place the bowl inside. Or set the bowl near a window with sunlight.

6. Shape Your Braids

Punch down the dough gently to release excess gas. Divide it into three equal pieces (or four, if you prefer a four strand braid). Roll each piece into a rope about 12–14 inches long. Pinch the ropes together at one end, then braid them, tucking the other end under when finished. Alternatively, form a ring by joining the two ends. Place on a baking sheet lined with parchment paper.

Potential Hiccup: Braids unravelling during the second rise.
Helpful Tip: Pinch the ends snugly and, if creating a ring, overlap the ends securely. Cover the braided loaf with plastic wrap or a clean cloth.

7. Second Rise and Egg Wash

Allow the shaped dough to rest another 20–30 minutes. Meanwhile, preheat your oven to 350°F (175°C). If you’d like a shiny crust, beat 1 egg (or use egg whites only) with a splash of milk to create an egg wash. Brush it over the risen dough carefully without deflating it.

Potential Hiccup: Dough losing shape if handled roughly.
Helpful Tip: Use a soft pastry brush or even your fingers to lightly coat the top, focusing on the braids.

8. Bake to Golden Perfection

Slide the bread into the hot oven and bake for about 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. If it browns too quickly, tent it with foil for the final 10 minutes.

Potential Hiccup: Undercooked center if the loaf is large or too thick.
Helpful Tip: Check doneness with a digital thermometer (190–195°F inside) or by slicing off a small piece to see if it’s cooked through.

9. Cool and Slice

Let the bread rest on a wire rack for at least 15 minutes. This rest period helps it finish cooking internally and keeps the braids intact. Slice when mostly cooled, or tear off pieces if that’s your style.

Potential Hiccup: Loaf losing shape if cut too soon.
Helpful Tip: Warm bread is tempting, but slicing too early might compress the crumb. Patience helps maintain a nice texture.

Nutrition Facts

One slice of braided Easter bread (1/10–1/12 of the loaf) could approximate:

Calories: ~180
Fat: ~4-5g
Carbs: ~30g
Fiber: ~3-4g (with partial whole wheat)
Sugar: ~4-5g (from honey/maple + natural sugars in flour)
Protein: ~5-6g

Swapping in more whole wheat or using different flours can tweak these numbers. Enjoy the freedom to experiment!

Tips for Maximum Freshness and Storage

This bread is best enjoyed the day it’s baked. If you have leftovers, store slices in a sealed container at room temperature for up to two days. For longer storage, wrap it tightly and freeze for up to a month. Reheat in a low oven or toaster to recapture some of that fresh baked feel.

Serving Suggestion: Spread a little fruit jam, nut butter, or simply drizzle honey. Or serve it alongside a brunch spread with fresh fruit, eggs, and light salads.

A Personal Take on Flavor Additions

If you’re craving sweetness, add a sprinkle of raisins or dried cranberries to the dough. For a festive twist, mix in citrus zest (like orange or lemon) and a teaspoon of cardamom. Another approach is to top the braided loaf with seeds such as sesame or poppy sprinkling them on after the egg wash for visual appeal and extra nutrients. If you’d like a hint of chocolate, fold in a few mini dark chocolate chips, though that can overshadow the traditional Easter loaf taste.

Pairing Suggestions with Other Recipes

This lightly sweet braided bread can complement savory dishes, like a vegetable frittata or a side of roasted veggies. For something sweet, pair it with our Double Chocolate Cherry Cookies from Easy Gym Recipes for a dessert laden table. On busy mornings post holiday, toast a slice with avocado or a dash of butter. Our downloadable meal planners can guide how to integrate bread into balanced daily goals.

Pin This Recipe for Later

Enchanted by the idea of a festive yet lighter holiday loaf? Pin this Braided Easter Bread with a caption: “A mindful take on a holiday classic fluffy, warm, and lightly sweet!” You’ll have it ready whenever you start planning your springtime celebration.