Italian Easter Bread
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5 from 3 votes

Italian Easter Bread

Italian Easter Bread, a delicious Italian sweet bread recipe, a Traditional Easter Sunday, treat.Perfect with a cup of coffee or tea. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Desserts, Snack
Cuisine: Italian
Keyword: easter bread, Easter Cake, Italian Easter bread
Servings: 30 servings
Calories: 219kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 6 eggs
  • 1 1/2 cups sugar (300 grams)
  • 1 cup milk (240 grams)
  • 6 tablespoons vegetable oil (75 grams)
  • 7 1/2 cups flour (divided) (975 grams)
  • 6 teaspoons baking powder


  • 1 1/2 cups icing sugar (180 grams)
  • 3-4 tablespoons milk (more or less depending on desired thickness)
  • 1 teaspoon vanilla


  • Pre-heat oven 350° (180° celsius)


  • In a large bowl beat eggs and sugar together, stir in milk then add vegetable oil.
  • Whisk 5 1/2 cups (715 grams) and baking powder together, add flour mixture to wet mixture, combine well.
  • Then stir in 1 cup of flour (130 grams).
  • On a flat surface add the remaining 1 cup of flour (130 grams) make a well in the centre and add the bread dough from the large bowl. Knead all together to form a smooth dough.
  • Shape into desired shapes* and bake for approximately 45-60 minutes, until golden, or until toothpick comes out dry. Cool completely before drizzling with glaze.


  • In a medium bowl whisk together the powdered sugar and vanilla then slowly whisk in the milk, stirring continuously to make a smooth glaze. Pour over cooled cake.

*If you wish to add hard boiled eggs, then either use died or non died raw eggs, carefully place firmly in the dough before baking.


    Recipe can be halved.


    Calories: 219kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 18mg | Potassium: 139mg | Sugar: 16g | Vitamin A: 65IU | Calcium: 55mg | Iron: 1.7mg