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Lemon Easter Bread

Lemon Easter Bread

"This yeast bread is an Easter tradition at my house, but I also bake it other times of the year. While the bread is in the oven, the aroma is fantastic!"
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45 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, pudding mix, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour.
  2. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

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Read all reviews 8
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I loved this! I made this for our upcoming Greek Easter this Sunday, and it turned out remarkably like the "real" thing... but I think even better. It's moister, and I love the subtle sweetnes...

Bread was beautiful and I followed the directions exactly. My only disappointment was how little of the lemon I could taste

What a great bread! I completely stumbled upon this recipe by accident and it looked simple enough so I decided to use up a packet of pistachio pudding! A nice, light texture and not...

The bread turned out really well. My only "complaint" is that there is not flavor/sweetness to it. I might add a little sugar and lemon zest to it next time.

This is a great Easter bread!!! light and fluffy!! very yummy with some butter!!! I added white raisins, orange grind, and anise extract.

I halved this so that I can make it in the bread machine. It came out really nice. Taste lightly lemon.

I tried this recipe last easter and received many compliments on it! Nice and simple to make as well.

so light and fluffy. so good!

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