Celebrate Easter with this vegan Easter bread recipe by Romy London, a braided loaf shaped like a wreath, perfect for sharing at Easter brunch or a weekend gathering. The dough includes orange zest, raisins, and flaked almonds for added texture and flavor, while a tangzhong starter helps create a soft, fluffy crumb that stays tender after baking. The finished loaf has a golden crust and structured shape, with a plant-based glaze adding a final touch of shine.

Serve this vegan Easter bread warm or at room temperature, sliced or pulled apart, accompanied by jam or vegan butter. It's a versatile addition to brunch spreads, afternoon coffee sessions, or casual get-togethers with friends and family. The recipe includes steps for preparing the tangzhong, making the dough, shaping the bread, and baking to perfection, resulting in a delicious treat that's sure to be a hit over the Easter holiday weekend.