Tender Easter Bread Recipe Easy Homemade Sweet Spiced Bread with Candied Fruit

Let me tell you, the scent of warm cinnamon, nutmeg, and citrus zest wafting from the oven is enough to make anyone’s mouth water. The first time I baked this Tender Easter Bread with Sweet Spices and Candied Fruit, I was instantly hooked. It was one of those moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember it was a rainy weekend years ago, and I was knee-high to a grasshopper when my grandma used to bake a similar bread, filling the house with that cozy aroma that feels like a warm hug.

You know what? My family couldn’t stop sneaking slices off the cooling rack (and honestly, I can’t really blame them). This bread has become a staple for our family gatherings and holiday mornings—perfect for brightening up your Pinterest cookie board or making a sweet treat for your kids. The tender crumb, combined with the burst of candied fruit and the gentle spice, makes it dangerously easy to fall in love with.

I’ve tested this recipe multiple times in the name of research, of course, and it always delivers pure, nostalgic comfort. Whether you’re looking to impress guests or just want a slice of something special, you’re going to want to bookmark this one for your Easter brunch or any cozy occasion.

Why You’ll Love This Recipe

Honestly, this Tender Easter Bread with Sweet Spices and Candied Fruit is one of those recipes that feels like it was made just for you. Here’s why it might just become your new favorite:

• Quick & Easy: Comes together in under 3 hours, including rising time—perfect for busy mornings or last-minute baking sessions.
• Simple Ingredients: No fancy shopping needed; you probably have everything in your pantry already.
• Perfect for Easter and Beyond: Great for holiday brunches, potlucks, or a cozy weekend breakfast.
• Crowd-Pleaser: Kids and adults alike rave about the soft texture and sweet, spicy flavor.
• Unbelievably Delicious: The tender crumb paired with the zing of candied fruit and subtle spices is comfort food at its best.

What sets this Easter bread apart? It’s the perfectly balanced sweet spice blend—cinnamon, nutmeg, and a hint of cardamom—that gently dances with the citrusy candied fruit. Plus, I use a little milk and butter to keep the crumb soft and moist without being heavy. It’s the kind of bread that makes you close your eyes after the first bite and say, “Yep, that’s exactly what I needed.”

Perfect for impressing guests without the stress or turning a simple gathering into something memorable, this recipe is truly a keeper.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, and if you’re missing one, I’ve got easy substitutions for you.

• For the Bread Dough:
• All-purpose flour – 4 cups (480 g), sifted for lightness
• Granulated sugar – ½ cup (100 g), adds just the right sweetness
• Active dry yeast – 2 ¼ teaspoons (one packet), for that perfect rise
• Whole milk – 1 cup (240 ml), warmed to about 110°F (43°C) (adds richness and softness)
• Unsalted butter – ¼ cup (57 g), melted and slightly cooled
• Large eggs – 2, room temperature (helps with tender crumb)
• Salt – 1 teaspoon, balances the sweetness
• Vanilla extract – 1 teaspoon, for aromatic depth
• Ground cinnamon – 1 teaspoon, the star spice
• Ground nutmeg – ½ teaspoon, adds warmth
• Ground cardamom – ¼ teaspoon (optional but highly recommended), gives a subtle exotic note
• For the Candied Fruit Mix:
• Mixed candied citrus peel – ¾ cup (120 g), chopped (you can find this in specialty stores or online)
• Golden raisins – ½ cup (75 g), plump and sweet
• For the Glaze (optional):
• Powdered sugar – 1 cup (120 g)
• Fresh lemon juice – 2 tablespoons (30 ml), to brighten the glaze

Pro tip: I usually go for King Arthur flour for the best texture, and when it comes to candied fruit, quality really shines through—look for colorful, fresh pieces rather than dull-looking ones. If you want a gluten-free spin, swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend, and make sure your yeast is gluten-free as well. For dairy-free, almond or oat milk works fine here, and use coconut oil instead of butter.

Equipment Needed

• Large mixing bowl – for combining dough ingredients (I prefer glass or stainless steel for easy cleanup)
• Measuring cups and spoons – for precise measurements (digital kitchen scales are a game changer!)
• Stand mixer with dough hook attachment (optional) – makes kneading a breeze, but hand-kneading works just fine if you don’t have one
• Wooden spoon or silicone spatula – for mixing
• Clean kitchen towel or plastic wrap – to cover dough for rising
• Loaf pan or round baking pan (9×5 inches / 23×13 cm) – for shaping the bread
• Cooling rack – for resting the bread after baking

If you don’t have a stand mixer, don’t sweat it. I’ve hand-kneaded this dough dozens of times, and it builds great arm muscles too! For budget-friendly baking, wooden spoons and a trusty bowl work perfectly well. Just make sure your oven rack is centered for even baking.

Preparation Method

1. Activate the yeast: In a small bowl, combine the warm milk (110°F / 43°C) with the granulated sugar and yeast. Stir gently and let it sit for 5-10 minutes until frothy and bubbly (this means your yeast is alive and kicking!). If it doesn’t foam, your yeast might be old—start again with fresh yeast.
2. Mix the dry ingredients: In a large bowl, whisk together the sifted all-purpose flour, salt, cinnamon, nutmeg, and cardamom. Trust me, mixing the spices with the flour helps distribute that lovely flavor evenly.
3. Combine wet ingredients: In a separate bowl, lightly beat the eggs, then add the melted butter (cooled but still liquid) and vanilla extract. Stir to combine.
4. Make the dough: Pour the yeast mixture and egg mixture into the dry ingredients. Using a wooden spoon or your stand mixer’s dough hook, mix until the dough starts to come together. It will be a bit sticky—that’s normal!
5. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for about 6 minutes. If the dough feels too sticky, add a tablespoon of flour at a time, but don’t overdo it; you want it slightly tacky.
6. Add the candied fruit and raisins: Gently fold in the chopped candied fruit and golden raisins, distributing them evenly without smashing the dough.
7. First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size. The dough should feel puffy and airy—if it’s not quite there, give it a bit more time.
8. Shape the bread: Punch down the dough to release air, then shape it into a loaf or round shape, depending on your pan. Place it in a greased loaf pan or on a parchment-lined baking sheet if free-forming.
9. Second rise: Cover the shaped dough and let it rise again for 30-45 minutes until it puffs up noticeably.
10. Bake: Preheat your oven to 350°F (175°C). Bake the bread for 35-40 minutes until golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with foil.
11. Cool and glaze: Let the bread cool on a wire rack for at least 30 minutes. If desired, whisk powdered sugar with lemon juice to make a glaze and drizzle over the cooled bread for a shiny, tangy finish.

Tip: The dough should feel soft and slightly tacky but not sticky enough to stick to your fingers. If it’s too wet, add flour sparingly. Keep your kitchen warm during rising—cold drafts can slow yeast activity.

Cooking Tips & Techniques

When working with enriched dough like this Easter bread, patience is key. Let the dough rise fully—rushing this step leads to dense bread, and nobody wants that.

One thing I learned the hard way (after a few too many flat loaves) is to measure your liquids and flour carefully. Too much flour can dry out your bread, while too little will make it sticky and hard to handle.

Keep an eye on oven temperature. Many ovens run hotter than their dial says, so consider using an oven thermometer. That golden crust and tender crumb depend on even heat.

Also, folding the candied fruit and raisins in gently preserves their shape and keeps the dough light. Overmixing after adding fruits can cause crushing and uneven texture.

If multitasking, prepare your ingredients in advance and set reminders for rising times. It helps keep everything on track without stress.

Variations & Adaptations

• Gluten-Free Version: Swap all-purpose flour for a gluten-free baking blend (look for one with xanthan gum). Add an extra egg or a tablespoon of ground flaxseed for structure.
• Vegan Adaptation: Use almond or oat milk, replace butter with coconut oil, and swap eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
• Seasonal Twist: Instead of candied citrus peel, try dried cranberries and chopped pistachios for a festive touch.
• Spice Variation: For a more aromatic loaf, add a teaspoon of ground ginger or a pinch of cloves.
• Free-Form Shape: Instead of a loaf, braid the dough or shape it into individual rolls for a fun presentation.

Personally, I once swapped in chopped dried apricots and toasted almonds—turned out fantastic and gave the bread a lovely nutty crunch. Feel free to experiment and make this recipe your own!

Serving & Storage Suggestions

This Tender Easter Bread is best served slightly warm—just a quick zap in the microwave or a few minutes in a low oven revives that soft, fluffy texture. Pair it with a smear of butter or cream cheese, or even a drizzle of honey for a special treat.

It’s a lovely companion to your morning coffee or tea and makes a charming addition to any holiday table.

Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf whole or sliced, wrapped well in plastic wrap and foil, for up to 3 months.

To reheat frozen bread, thaw at room temperature, then warm in the oven at 300°F (150°C) for 10-15 minutes. This brings back that just-baked softness and aroma.

Over time, the flavors meld and deepen, making the bread even more delicious the next day—if it lasts that long!

Nutritional Information & Benefits

One slice (about 80g) of this sweet spiced Easter bread contains approximately:

Calories	220
Carbohydrates	40g
Protein	6g
Fat	5g
Fiber	1.5g

The key ingredients like cinnamon and nutmeg are not just tasty; they also carry antioxidant properties and can help with digestion. Using real butter and whole eggs adds some healthy fats and protein, making this bread a satisfying choice.

For those mindful of dietary needs, this recipe can be easily adjusted for gluten-free or vegan diets, making it versatile and friendly for many.

Conclusion

Honestly, this Tender Easter Bread with Sweet Spices and Candied Fruit is the kind of recipe you’ll find yourself returning to year after year. It brings together simple ingredients in a way that feels both nostalgic and fresh. The tender crumb, cozy spices, and bursts of candied fruit create a bread that’s more than just food—it’s a little celebration in every bite.

Feel free to tweak the spices or fruit mix to your liking. I love hearing how you make it your own, so don’t be shy—drop a comment or share your favorite twist!

Whether for Easter, a special brunch, or just because, this bread is sure to bring smiles to your table and warmth to your heart. Give it a try—you won’t regret it.

Frequently Asked Questions

Can I make this bread ahead of time?

Absolutely! You can prepare the dough the night before, let it rise slowly in the fridge, and bake it fresh the next day. Just bring it to room temperature before shaping and the second rise.

What if I don’t have candied fruit?

No worries! You can substitute with dried fruits like raisins, cranberries, chopped apricots, or even chocolate chips for a fun twist.

How do I keep the bread moist?

Using milk and butter in the dough helps keep it tender. Also, don’t overbake—start checking around 35 minutes to avoid dryness.

Can I freeze this bread?

Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw and warm before serving for best results.

What’s the best way to shape the dough?

You can shape it into a simple loaf, braid it for a festive look, or make small rolls. Just make sure the dough is well risen before baking to get a light texture.

Print