Learn how to make the most delicious vegan braided Easter sweet bread with this step-by-step recipe! It’s fluffy and soft with just the right amount of sweetness. Made egg & dairy-free with pumpkin and plant-based milk. Perfect for Easter brunch!

💗What Is Vegan Braided Easter Sweet Bread?

In short, vegan braided easter sweet bread is a mind-blowing delicious, fluffy bread that is sure to make all your carb dreams come true! Sweet, enriched dough is divided into 3 strands which are braided and then shaped into a circle, creating a pretty wreath once baked.

The braided shape often represents unity, family, and faith (or the Holy Trinity depending on your faith), making it both meaningful and perfect for Easter brunch.

Is braided sweet bread vegan?

Traditional Easter bread is enriched with eggs, milk, and is vegetarian but not vegan. The soft, rich texture is similar to challah but slightly sweeter. This vegan version is egg & dairy-free made with pumpkin and plant-based milk.

In this blog post, I share everything you need to know to make this beautiful braided bread with step-by-step instructions and photos. So don an apron my friend and let’s get baking!

BTW, If you are on the hunt for an a-ma-zing vegan challah recipe, check out “Holiday Challah” in my Vegan Holiday e-Cookbook!

Braided easter sweet bread with a slice on a plate.

🔖 Ingredients & Equipment

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. Let’s take a look at what you’ll need plus some substitutions.

Equipment Needed

This yeast dough is mixed and kneaded by hand, so you won’t need to haul out the stand mixer and a dough hook. 🙌🏼 Here’s what you do need:

1️⃣ Kitchen scale- I highly recommend using a kitchen scale when measuring the ingredients. This avoids common errors like over or under-measuring the flour.

2️⃣ Food thermometer- A food (kitchen) thermometer is essential when making bread because it helps ensure proper water temperature and baking doneness.

3️⃣ 2 Large mixing bowls- You’ll need 1 for the dry ingredients and 1 for the wet ingredients.

4️⃣ Whisk- Perfect for combining your ingredients.

5️⃣ Measuring spoons and cups- for exact proportions.

6️⃣ Parchment-lined baking sheet- Use a baking sheet with no raised edges. This allows the dough to fully rise without bumping into the sides of the pan, warping your wreath. The bottom side of a baking tray with parchment paper on top will work just as well.

Ingredients

Bread flour- Choose unbleached bread flour such as King Arthur or Bob’s Red Mill Artisan Bread Flour. The higher protein content in bread flour is essential for developing gluten. Gluten gives bread its chewy texture, structure, and ability to rise properly. I don’t recommend using all-purpose flour in this recipe.

Organic cane sugar- This minimally process sugar does not use bone char in its production making it vegan-friendly. Beet sugar is an alternative.

Instant yeast- This yeast does not need to be dissolved in water before use. You can mix it directly into the dry ingredients. If using active dry yeast instead of instant, dissolve 1 packet (2½ teaspoons) in warm water first, add it to the wet ingredients, and increase the rise time slightly. I use Saf Red Instant Yeast.

Kosher salt- I recommend using Diamond Crystal Kosher Salt in most bread recipes for its clean taste and because it dissolves more evenly in dough. If using table salt instead of kosher salt, reduce the amount slightly since table salt is finer and more compact.

Plant-based milk- Choose a creamy vegan milk like soy milk, oat milk, or almond milk. I used unsweetened soy milk in this enriched dough recipe.

Pumpkin puree- Pumpkin replaces eggs in this vegan recipe. It’s what gives the bread its beautiful golden hue.

Canola oil- Oil creates a rich, soft, and tender texture while also contributing to its moisture retention. This helps Easter sweet bread stay soft and fresh for days, perfect for leftovers and French toast! Use canola oil or another neutral-tasting oil such as vegetable oil, grapeseed oil, or safflower oil.

Agave- Mix a little agave or maple syrup with a splash of plant-based milk for an easy vegan egg wash. It’s what gives this pretty bread its shiny crust.

🥣 How to Make This Recipe (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there. Here are step-by-step instructions for each part of this recipe.

1. In a large mixing bowl add the bread flour. Do this by setting the bowl on top of a kitchen scale. Tare the scale to zero and then spoon in the flour. Set the tare to zero again and add the sugar followed by the yeast and salt. Whisk the dry ingredients together.

2. In a separate large bowl, add the warm plant-based milk, pumpkin puree, and oil using the same method in step 1 to weigh the ingredients on a kitchen scale. Whisk the wet ingredients together.

3. Spoon the dry ingredients on top of the wet ingredients. Use your hands to mix them together. The dough will be sticky at first and then form a craggy ball.

4. Lightly flour your work surface. Turn out the dough and hand knead for 3-5 minutes. Dust the surface with flour as you go to keep the dough from sticking. You are looking for dough that is smooth, elastic, and tacky to the touch but not sticking to your hands or the work surface.

5. Lightly grease the clean bowl. Plop the dough into the oiled bowl turning it over so that all sides are coated. Cover with plastic wrap or a damp tea towel and place in a warm place to rise for 2-3 hours until nearly doubled in bulk and puffy. (Scroll down to Helpful Tips to learn more about rising.)

6. Once the dough has risen, use your hand to gently press down the mass, leaving a deep handprint. Turn it onto an unfloured work surface and divide it into 3 equal pieces using a kitchen scale to be exact.

📖 How To Braid Sweet Bread Step-By-Step

Braid the three ropes into a long plait just like a braid of hair. Here’s how:

1. Roll each piece into three 22-inch ropes that are uniform in thickness.

2. Lay the three ropes on your work surface in a fan shape. Gently pinch the tops together.

3. Cross the right rope over the middle rope.

4. Cross the left rope over the rope that is now the middle rope.

5. Cross the right rope over the rope that is now the middle rope.

6. Repeat this until you reach the end.

7. Tuck the ends under.

8. Form the long braid into a wreath (circle), neatly overlapping the two ends.

Proofing and Baking

Vegan egg wash brushed on braided sweet bread.

1. Gently transfer the wreath to a parchment-lined baking sheet.

2. Cover the dough lightly with oiled plastic wrap and let it proof in a warm place until it’s very puffy and the wreath looks full, 60-90 minutes.

3. Preheat the oven to 375°F / 190°C at the end of the proofing.

4. Mix 2 tablespoons of plant-based milk and the agave in a small bowl. Brush the unbaked loaf all over with the wash. Set the remaining wash aside and repeat this step immediately after the loaf comes out of the oven for a shiny crust.

5. Bake for 30 minutes, rotating halfway through, until golden brown. It’s finished baking when the internal temperature reads 200°F / 93°C on a kitchen thermometer. Let cool for 20-30 minutes before slicing.

❄️Storage Instructions

The rich and moist crumb of sweet bread is great for make-ahead vegan baking. Here’s how to keep it fresh and delicious:

Short-Term Storage (1–2 Days)

Store the whole loaf or individual slices in an airtight container or wrapped in plastic wrap at room temperature in a cool dry place.

Medium-Term Storage (Up to 1 Week)

Place the bread in a resealable plastic bag or wrap it tightly in plastic wrap and store it in the refrigerator.
Before serving warm it slightly in the microwave or in a 300° F / 150° C oven for 5–10 minutes, to restore softness.

Long-Term Storage (Up to 3 Months)

Freeze for extended storage

Wrap the bread tightly in plastic wrap, then again in foil, or place in a freezer-safe bag.
Label with the date and freeze.
To thaw, let it sit at room temperature for a few hours, then warm it in the microwave or oven if needed.

An individual slice of vegan sweet bread.

⭐️Helpful Tips

Use a kitchen scale to weigh your ingredients. A kitchen scale helps you get the right ingredient amounts every time, making your dough easier to work with and ensuring an ideal texture and rise.

Use fresh yeast. Nothing is more disappointing than a beautiful ball of dough that won’t rise. To avoid this tragedy, make sure you use fresh instant yeast that is well within the expiration date and has been properly stored.

Be patient with your dough. Depending on the temperature of your space, it may take 2-3 hours (or longer) for the first rise, and 1-2 hours to proof. If your dough is being sluggish, slide it in an oven set to 100° F / 38° C (No warmer!) Keep a close eye on it now as it will rise quickly.

🐰More Vegan Easter Brunch Recipes

1️⃣ Make this easy Vegan Chocolate Layer Easter Cake for a sweet treat everyone will love! It’s SO good served with a side of Coconut Whipped Cream and fresh berries.

2️⃣ What brunch would be complete without Homemade Vegan Pop-Tarts? Customize the filling to please all eaters around your table.

3️⃣ Bump up the protein with this yummy Tofu Quiche

4️⃣ Vegan Nettle Spanakopita is the perfect recipe for early spring foraging adventures. Swap out the nettles for spinach if foraging isn’t your thing.

5️⃣ Layer Vegan Smashed Chickpea Salad between your favorite bread and slice into little sandwiches.

I confess to being quite obsessed with this recipe and intend to thoroughly enjoy it all winter and well beyond Easter Sunday. I have a feeling it will become the hero of your brunch story too.

💗 If you need me, just follow the trail of breadcrumbs!

X,o,

Leave a Comment & Rating

If you like this Vegan Braided Easter Sweet Bread recipe, be sure to leave a comment down below as well as a 5-star rating ⭐️⭐️⭐️⭐️⭐️. This helps others find my website and I absolutely love hearing about your creations!

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sweet bread, easter, vegan, dough, milk, yeast, bowl

Breakfast, Brunch, Dessert

Italian

Yield: 12 Slices

Author: Carol Clayton