50+ Delicious Easter Vegan Bread Recipes to Celebrate the Season

Easter is a time for celebration, renewal, and, of course, delicious food!

Whether you’re hosting a brunch, attending a family gathering, or simply enjoying a quiet holiday at home, Easter is the perfect occasion to indulge in sweet, savory, and comforting treats.

One of the highlights of any Easter spread is, without a doubt, freshly baked bread. But what if you want to enjoy all the festive flavors of Easter while keeping things plant-based?

Look no further! In this blog post, we’ve curated a collection of over 50 Easter vegan bread recipes that will delight your taste buds and impress your guests.

From traditional favorites like hot cross buns to fruity and zesty breads, each recipe is crafted to be dairy-free, egg-free, and full of flavor.

Whether you prefer soft and sweet, rich and nutty, or light and tangy, you’ll find the perfect vegan bread to suit your Easter celebration.

So, grab your mixing bowls, preheat your oven, and let’s get baking!

50+ Delicious Easter Vegan Bread Recipes to Celebrate the Season

Baking bread is not only a way to nourish your body, but it’s also a beautiful and heartfelt way to celebrate special occasions like Easter.

With these 50+ Easter vegan bread recipes, you’ll be able to bring a variety of plant-based treats to your table, all while savoring the flavors of the season.

Whether you choose a traditional recipe like hot cross buns, a fruity option like strawberry rhubarb bread, or a spiced loaf like carrot cake bread, you’re sure to find something that will brighten up your Easter festivities.

These recipes are perfect for family gatherings, brunches, or as a sweet gift for friends and loved ones.

Vegan Easter Hot Cross Buns

These vegan hot cross buns are perfect for your Easter celebration! They’re soft, lightly sweet, and spiced with cinnamon and nutmeg. The cross on top makes them a beautiful addition to your holiday table.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 packet dry yeast (2 ¼ tsp)
• ¼ cup sugar
• 1 ¼ cups almond milk (or any plant-based milk)
• ¼ cup coconut oil (melted)
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup currants or raisins
• 2 tbsp aquafaba (liquid from canned chickpeas)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp flour (for cross)

Instructions:

1. In a large bowl, combine 3 cups of flour, sugar, cinnamon, nutmeg, and salt. In a separate bowl, heat the almond milk until it’s warm but not hot, then stir in the yeast. Let it sit for 5 minutes to activate the yeast.
2. Pour the yeast mixture, melted coconut oil, aquafaba, lemon juice, and vanilla extract into the dry ingredients. Stir until a dough forms. Gradually add the remaining ½ cup of flour if the dough is too sticky.
3. Knead the dough for about 8 minutes until smooth and elastic. Add the currants or raisins and knead gently to incorporate.
4. Shape the dough into 12 even buns and place them on a parchment-lined baking tray. Cover with a clean towel and let them rise for 1 hour or until doubled in size.
5. Preheat the oven to 375°F (190°C). Mix 2 tbsp of flour with a little water to make a paste, and pipe a cross on top of each bun using a piping bag or plastic sandwich bag with the tip cut off.
6. Bake for 20-25 minutes, or until the buns are golden brown. Remove from the oven and brush with a little maple syrup for a shiny finish.

These vegan hot cross buns are a wonderful treat for Easter. The soft, fluffy texture combined with the sweet fruit and spices will make them the perfect accompaniment to your brunch or Easter feast. The decorative cross adds a lovely Easter touch, making them a centerpiece on your table. They’re also a great way to share in the tradition of hot cross buns while staying true to your vegan lifestyle.

Vegan Easter Bunny Bread

This vegan bunny-shaped bread is as adorable as it is delicious. With a tender crumb and slightly sweet flavor, this festive bread will be the highlight of your Easter spread.

Ingredients:

• 2 cups warm water
• 1 packet dry yeast (2 ¼ tsp)
• 2 tbsp sugar
• 4 cups bread flour
• 1 tsp salt
• ¼ cup olive oil
• ½ cup almond milk
• 2 tbsp maple syrup
• ¼ cup vegan butter (melted)
• 1 eggplant (for the bunny ears, optional, or use extra dough)
• A pinch of flour for shaping

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine the bread flour and salt. Add the yeast mixture, olive oil, almond milk, and maple syrup. Stir until a dough forms.
3. Knead the dough for 8-10 minutes until it is smooth and elastic. Cover with a damp towel and let rise in a warm place for 1-1.5 hours, until doubled in size.
4. Preheat the oven to 375°F (190°C). Punch the dough down and divide it into two portions. Roll one portion into a large oval shape for the body and another portion into two smaller pieces for the bunny’s head and ears.
5. Shape the head and ears by rolling out the smaller dough pieces and attaching them to the body. If desired, create a tail with a small ball of dough and attach it to the back of the body.
6. Bake for 30-35 minutes, or until the bread is golden brown. Brush with melted vegan butter after baking for a shiny, soft crust.

This cute and delicious vegan Easter bunny bread will surely be a hit with both kids and adults. The slightly sweet dough is comforting and perfect for an Easter breakfast or brunch. Shaped like a bunny, it brings a fun, whimsical touch to your holiday table. The vegan butter adds a delicate finish, making the bread soft and slightly crispy on the outside.

Vegan Easter Carrot Loaf

A vegan carrot loaf that is moist, rich, and flavored with cinnamon and nutmeg — perfect for an Easter treat. Packed with grated carrots and topped with a light glaze, this bread has a warm, comforting flavor.

Ingredients:

• 2 cups whole wheat flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup grated carrots
• 1 cup brown sugar
• ½ cup applesauce
• 1 cup almond milk (or any plant-based milk)
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 1/3 cup chopped walnuts (optional)
• ¼ cup powdered sugar (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the grated carrots, brown sugar, applesauce, almond milk, vanilla extract, and lemon juice. Stir until combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the walnuts, if using.
5. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. While the loaf cools, whisk together the powdered sugar and a tablespoon of almond milk to make the glaze. Drizzle the glaze over the cooled loaf.

This vegan Easter carrot loaf is a flavorful and wholesome way to celebrate the season. The combination of carrots, cinnamon, and nutmeg gives it a warm, comforting taste, and the glaze adds a lovely touch of sweetness. It’s a wonderful addition to any Easter brunch, offering a delicious alternative to traditional sweet breads. The moist, tender crumb and the hint of citrus from the lemon juice will make this carrot loaf a crowd favorite at your Easter gathering.

Vegan Easter Lemon Poppy Seed Bread

A light, refreshing, and zesty vegan lemon poppy seed bread that’s perfect for spring celebrations. The vibrant lemon flavor combined with the crunch of poppy seeds makes it an ideal Easter treat.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup poppy seeds
• 1 cup sugar
• 1 cup almond milk (or any plant-based milk)
• ¼ cup coconut oil (melted)
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, mix the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, whisk together the sugar, almond milk, melted coconut oil, lemon zest, lemon juice, vanilla extract, almond extract (if using), and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Once the bread has cooled, drizzle it with maple syrup mixed with a little extra lemon juice for a sweet, citrusy glaze.

This vegan lemon poppy seed bread is an energizing and refreshing choice for Easter. The bright lemon flavor adds a springtime touch, while the poppy seeds create a delightful texture. The drizzle of maple syrup glaze on top gives the bread a subtle sweetness and makes it even more irresistible. It’s a light, delicious option that complements the Easter season perfectly.

Vegan Chocolate Babka

A rich, decadent vegan chocolate babka with layers of tender, sweet dough swirled with chocolate. This beautiful braided bread is perfect for Easter, offering a sweet, indulgent treat that everyone will love.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 packet dry yeast (2 ¼ tsp)
• ¼ cup sugar
• 1 tsp salt
• 1 cup almond milk (or any plant-based milk)
• ¼ cup vegan butter (melted)
• 1 tsp vanilla extract
• 2 tbsp aquafaba (for egg wash)
• ¾ cup chocolate chips (or chopped dark chocolate)
• 2 tbsp cocoa powder
• ¼ cup powdered sugar (for dusting)

Instructions:

1. In a small bowl, combine the warm almond milk, sugar, and yeast. Let it sit for 5-10 minutes until the yeast becomes frothy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture, melted vegan butter, and vanilla extract. Stir until a dough forms.
3. Knead the dough for about 8-10 minutes until it’s smooth and elastic. Cover with a towel and let rise for 1-2 hours until doubled in size.
4. Once the dough has risen, punch it down and roll it into a rectangle shape on a lightly floured surface.
5. In a small bowl, mix the cocoa powder and chocolate chips together. Spread the chocolate mixture over the dough and then roll it up into a log.
6. Slice the dough log lengthwise and twist the two halves together to form a braid. Place it into a greased loaf pan and cover with a towel. Let rise for 30 minutes.
7. Preheat the oven to 350°F (175°C). Brush the top of the babka with aquafaba and bake for 30-35 minutes, or until golden brown.
8. Once cooled, dust the babka with powdered sugar before serving.

This vegan chocolate babka is a showstopper, perfect for Easter brunch or as an after-dinner dessert. The soft, fluffy dough combined with the rich chocolate filling creates an irresistible flavor experience. The beautiful braided presentation adds a festive touch to your Easter table, making it a sweet centerpiece for the holiday. The powdered sugar finish gives it a lovely, elegant look.

Vegan Cinnamon Roll Cake

A twist on the traditional cinnamon rolls, this vegan cinnamon roll cake is a delicious, easy-to-make Easter treat. With a soft, cake-like base and a cinnamon swirl throughout, it’s a perfect way to enjoy cinnamon rolls without all the rolling and twisting.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup almond milk (or any plant-based milk)
• ½ cup coconut sugar
• ¼ cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 tbsp ground cinnamon
• ½ cup brown sugar
• 1 tbsp maple syrup (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a bowl, combine the flour, baking powder, and salt. In a separate bowl, whisk together the almond milk, coconut sugar, melted coconut oil, vanilla extract, and apple cider vinegar.
3. Pour the wet ingredients into the dry ingredients and stir until combined. The batter should be thick.
4. In a small bowl, mix the ground cinnamon and brown sugar. Sprinkle the cinnamon-sugar mixture over the batter and swirl it with a knife to create a marbled effect.
5. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
6. Once the cake has cooled, drizzle with maple syrup for a sweet finish.

This vegan cinnamon roll cake is a delightful and easy alternative to traditional cinnamon rolls. The swirl of cinnamon and sugar throughout the cake gives it that familiar, comforting flavor, while the cake base keeps it light and tender. The maple syrup glaze adds a touch of sweetness, making it the perfect dessert or breakfast treat for Easter. This cake is sure to become a new holiday favorite, offering the taste of cinnamon rolls with half the effort.

Vegan Easter Cherry Almond Bread

A fragrant and slightly sweet vegan bread filled with juicy cherries and crunchy almonds. This Easter bread brings a touch of elegance to your holiday table with its fruity and nutty flavor profile, perfect for brunch or dessert.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 packet dry yeast (2 ¼ tsp)
• ½ cup sugar
• 1 tsp salt
• 1 cup almond milk (or any plant-based milk)
• ¼ cup coconut oil (melted)
• 1 tsp almond extract
• 1 cup fresh or frozen cherries, chopped
• ½ cup sliced almonds
• 1 tbsp lemon zest
• ¼ cup maple syrup (for glaze)

Instructions:

1. In a small bowl, combine the warm almond milk and sugar, then stir in the yeast. Let it sit for about 5 minutes until it becomes frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture, melted coconut oil, and almond extract. Stir until a dough forms.
3. Knead the dough for about 8 minutes, until smooth and elastic. Cover and let rise for 1-1.5 hours, or until doubled in size.
4. Once risen, punch the dough down and gently fold in the chopped cherries, sliced almonds, and lemon zest.
5. Shape the dough into a loaf and place it in a greased loaf pan. Let it rise again for about 30 minutes.
6. Preheat the oven to 375°F (190°C) and bake the bread for 30-35 minutes, or until golden brown.
7. Once cooled, drizzle with maple syrup for a subtle sweetness and a beautiful finish.

This vegan cherry almond bread is a delightful and visually appealing treat for Easter. The tartness of the cherries balances beautifully with the rich almond flavor, while the added crunch of almonds creates a lovely texture. The maple syrup drizzle gives it an extra hint of sweetness, making it a fantastic choice for an Easter brunch or dessert. This bread is perfect for sharing with family and friends, offering a fresh and festive twist to your holiday spread.

Vegan Easter Apple Cinnamon Pull-Apart Bread

This soft, pull-apart bread is filled with layers of cinnamon-sugar and apples, offering a warm, comforting flavor that’s perfect for Easter morning. It’s easy to make and perfect for serving a crowd, bringing a touch of indulgence to the holiday.

Ingredients:

• 3 cups all-purpose flour
• 2 tbsp sugar
• 1 packet dry yeast (2 ¼ tsp)
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 cup almond milk (or any plant-based milk)
• ¼ cup coconut oil (melted)
• 1 tbsp apple cider vinegar
• 1 ½ cups peeled and chopped apples (about 2 apples)
• ½ cup brown sugar
• 1 tsp cinnamon (for filling)
• 1 tbsp maple syrup (for glazing)

Instructions:

1. In a small bowl, combine the warm almond milk and sugar, then add the yeast and stir to combine. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large bowl, whisk together the flour, cinnamon, and salt. Add the yeast mixture, melted coconut oil, and apple cider vinegar. Stir until a dough forms.
3. Knead the dough for 8-10 minutes, until smooth and elastic. Cover the dough with a clean towel and let rise for 1-2 hours, or until doubled in size.
4. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
5. Roll the dough out into a rectangle. In a small bowl, mix the brown sugar and cinnamon for the filling. Sprinkle this mixture evenly over the dough, then layer the chopped apples on top.
6. Cut the dough into strips, stack the strips on top of each other, and cut into squares. Arrange the squares in the prepared loaf pan, layering them on top of each other.
7. Let the dough rise again for 30 minutes, then bake for 30-35 minutes, or until golden brown and cooked through.
8. Drizzle the bread with maple syrup once it’s out of the oven for a glossy finish.

This vegan apple cinnamon pull-apart bread is a showstopper for any Easter gathering. The layers of soft, sweet dough, spiced cinnamon, and tart apples make it a comfort food favorite, while the pull-apart design makes it easy to serve to a crowd. The maple syrup glaze gives it a beautiful shine and extra sweetness, making it the perfect indulgent treat for your holiday brunch or breakfast.

Vegan Easter Orange and Pistachio Bread

A fragrant and flavorful bread with bright citrusy notes of orange and the rich, nutty flavor of pistachios. This vegan orange and pistachio bread makes for a unique and vibrant Easter treat.

Ingredients:

• 3 cups all-purpose flour
• 1 packet dry yeast (2 ¼ tsp)
• ½ cup sugar
• 1 tsp salt
• 1 cup fresh orange juice
• ¼ cup coconut oil (melted)
• 1 tsp orange zest
• 1 tsp vanilla extract
• 1 cup pistachios, shelled and chopped
• 2 tbsp maple syrup (for glaze)

Instructions:

1. In a small bowl, combine the warm orange juice and sugar, then add the yeast. Stir and let it sit for 5 minutes until it’s frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture, melted coconut oil, orange zest, and vanilla extract. Stir to form a dough.
3. Knead the dough for about 8 minutes until it’s smooth and elastic. Cover with a towel and let rise for 1-1.5 hours, or until doubled in size.
4. Once the dough has risen, gently fold in the chopped pistachios.
5. Shape the dough into a loaf and place it into a greased loaf pan. Let it rise again for 30 minutes.
6. Preheat the oven to 375°F (190°C) and bake the bread for 30-35 minutes, or until golden brown.
7. Once cooled, drizzle with maple syrup for a touch of sweetness and shine.

This vegan orange and pistachio bread offers a deliciously refreshing citrus flavor that pairs perfectly with the creamy texture of the pistachios. It’s an elegant and flavorful addition to your Easter celebration, adding a sophisticated touch to your brunch or dessert spread. The maple syrup glaze makes it just the right amount of sweet, complementing the nutty crunch of the pistachios. It’s a beautiful and unique bread to share with family and friends during your holiday festivities.

Vegan Easter Hot Cross Buns

A classic Easter treat with a twist—these vegan hot cross buns are soft, slightly sweet, and filled with warming spices. The signature cross on top is made from a simple glaze, making them the perfect festive bread for your Easter celebrations.

Ingredients:

• 3 cups all-purpose flour
• 1 packet dry yeast (2 ¼ tsp)
• ¼ cup sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp salt
• 1 cup almond milk (or any plant-based milk)
• ¼ cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• ½ cup currants or raisins
• ¼ cup chopped candied ginger (optional)
• ¼ cup almond milk (for brushing)
• 1 tbsp powdered sugar (for the glaze)

Instructions:

1. In a small bowl, combine the warm almond milk and sugar, then stir in the yeast. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, whisk together the flour, cinnamon, nutmeg, and salt. Add the yeast mixture, melted coconut oil, vanilla extract, and apple cider vinegar. Stir to form a dough.
3. Knead the dough for about 8 minutes until smooth and elastic. Add the currants (and ginger, if using) and knead again until incorporated.
4. Shape the dough into 12 even buns and place them in a greased 9×13-inch baking pan, leaving a little space between each. Cover and let rise for 1-1.5 hours, or until doubled in size.
5. Preheat the oven to 375°F (190°C) and bake the buns for 20-25 minutes, or until golden brown.
6. For the cross, mix 1 tbsp almond milk with powdered sugar to create a thick glaze. Use a piping bag or a plastic sandwich bag with the tip cut off to pipe a cross on top of each bun while they are still warm.

Vegan hot cross buns bring together the warmth of cinnamon and nutmeg, the sweetness of currants, and the festive touch of a cross on top. These buns are ideal for an Easter breakfast or brunch, offering a light and delicious start to your holiday day. The cross adds a beautiful visual element, making them perfect for sharing with friends and family. Whether served fresh or toasted, these buns are sure to become a beloved Easter tradition.

Vegan Strawberry Rhubarb Bread

Celebrate the spring season with this vibrant vegan strawberry rhubarb bread. The sweet strawberries and tart rhubarb create a perfect balance, while the soft, moist texture of the bread makes it a satisfying treat for any Easter gathering.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup coconut sugar (or granulated sugar)
• 1 cup almond milk (or any plant-based milk)
• ¼ cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 cup strawberries, chopped
• 1 cup rhubarb, chopped
• 1 tbsp lemon juice
• ¼ cup powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the coconut sugar, almond milk, melted coconut oil, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the chopped strawberries, rhubarb, and lemon juice.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Once cooled, dust with powdered sugar for a light, sweet finish.

This vegan strawberry rhubarb bread is bursting with the fresh flavors of spring, making it the perfect treat for Easter. The sweet strawberries and tart rhubarb balance beautifully, creating a bread that is flavorful and moist. The addition of lemon juice enhances the freshness of the fruit, and the powdered sugar dusting gives it an elegant finish. This bread makes for a delightful centerpiece at any Easter brunch, and it’s sure to become a seasonal favorite.

Vegan Lemon Blueberry Bread

A light, fluffy, and slightly tangy vegan lemon blueberry bread that bursts with fresh fruit flavor. This bread combines the zesty brightness of lemon with the sweetness of blueberries, making it an ideal Easter treat for breakfast or dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup coconut sugar (or granulated sugar)
• 1 cup almond milk (or any plant-based milk)
• ¼ cup coconut oil (melted)
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 ½ cups fresh or frozen blueberries
• 1 tbsp flour (to coat blueberries)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the coconut sugar, almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the blueberries into the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool before slicing. Optionally, drizzle with a little lemon glaze for extra sweetness.

This vegan lemon blueberry bread is light, fresh, and bursting with fruity flavors—making it a wonderful addition to any Easter spread. The combination of tangy lemon and sweet blueberries creates a refreshing and vibrant flavor profile, while the soft, moist texture makes each bite delightful. This bread is perfect for breakfast, a midday snack, or as a light dessert after an Easter meal. The optional lemon glaze adds a touch of sweetness, making it even more irresistible.

Vegan Easter Carrot Spice Bread

A hearty and fragrant vegan bread infused with the warm spices of cinnamon, nutmeg, and cloves. This carrot spice bread brings a touch of Easter with its sweetness from the carrots and spices, creating a moist and comforting treat.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 tsp salt
• 1 cup coconut sugar (or granulated sugar)
• 1 cup almond milk (or any plant-based milk)
• ½ cup coconut oil (melted)
• 1 ½ cups grated carrots (about 3 medium carrots)
• 1 tsp vanilla extract
• ½ cup walnuts or pecans (optional)
• 2 tbsp maple syrup (for drizzling)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the coconut sugar, almond milk, melted coconut oil, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Gently stir in the grated carrots and walnuts (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Once cooled, drizzle with maple syrup for added sweetness and shine.

This vegan carrot spice bread is a perfect way to celebrate Easter with its warm spices and natural sweetness from the carrots. The nuts add a crunchy texture, while the maple syrup drizzle enhances the overall flavor. This bread can be enjoyed as a breakfast treat or a dessert, making it a versatile and festive option for any Easter gathering.

Vegan Easter Coconut Lime Bread

A tropical-inspired vegan bread that combines the richness of coconut with the tangy brightness of lime. This coconut lime bread is both refreshing and indulgent, offering a delightful twist on traditional Easter treats.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup coconut sugar (or granulated sugar)
• 1 cup coconut milk (or any plant-based milk)
• ½ cup coconut oil (melted)
• 2 tbsp lime zest
• 3 tbsp fresh lime juice
• 1 tsp vanilla extract
• 1 cup shredded coconut
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a separate bowl, mix the coconut sugar, coconut milk, melted coconut oil, lime zest, lime juice, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Stir in the shredded coconut.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool completely before dusting with powdered sugar.

This vegan coconut lime bread is a refreshing and light option for Easter, offering a perfect balance between coconut’s richness and lime’s bright tang. The shredded coconut adds a nice texture, while the lime zest infuses the bread with citrusy freshness. It’s a unique Easter treat that will transport you to tropical islands, perfect for brunch or as a dessert.

Vegan Easter Poppy Seed Lemon Bread

A zesty, refreshing, and subtly sweet vegan bread that combines the tang of lemon with the delicate crunch of poppy seeds. This lemon poppy seed bread is a wonderful springtime treat that’s perfect for Easter brunch.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup coconut sugar (or granulated sugar)
• 1 cup almond milk (or any plant-based milk)
• ¼ cup coconut oil (melted)
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds
• 1 tsp vanilla extract
• 1 tbsp maple syrup (for glazing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, combine the coconut sugar, almond milk, melted coconut oil, lemon zest, lemon juice, vanilla extract, and poppy seeds.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Once the bread is cooled, drizzle with maple syrup for an extra hint of sweetness.

This vegan lemon poppy seed bread is a perfect springtime option for Easter, with the tart lemon flavor and slight crunch from the poppy seeds. The maple syrup glaze adds a touch of sweetness and a beautiful shine, making it an attractive centerpiece for your Easter table. It’s light, flavorful, and subtly sweet—ideal for breakfast, brunch, or a sweet afternoon snack.

Note: More recipes​ are coming soon!