Spanish Hornazo Easter Bread
Hornazo is a rustic Spanish Easter tradition—a golden, tender quick bread studded with spicy chorizo, creamy cheese, and whole hard-boiled eggs. The dough is enriched with olive oil and eggs, creating a slightly sweet crumb that perfectly balances the savory, salty fillings. It's ideal for holiday tables and makes elegant slices for breakfast or a celebratory snack.
- Prep
- 25 min
- Cook
- 50 min
- Wait
- 30 min
- Total
- 1 hr 45 min
- Makes
- 1 loaf (8 slices)
Steps
Before you start
- Preheat oven to 375°F (190°C)
- Hard-boil 4 eggs, then cool and peel them
- Have all ingredients at room temperature
- Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or lightly oil it
Mix dry ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
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Ready when: flour mixture is evenly combined and free of lumps
Combine wet ingredients
- In a large bowl, whisk together the 2 room-temperature eggs, olive oil, milk, and sugar until well blended.
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Ready when: mixture is smooth and slightly pale
Form the dough
- Pour the dry ingredients into the wet ingredients and stir with a wooden spoon until just combined—the mixture will be thick and slightly shaggy.
- Fold in the chorizo cubes and cheese cubes until evenly distributed.
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Ready when: no dry flour remains and chorizo and cheese are scattered throughout
Tip: Don't overmix; overmixing develops gluten and makes the bread tough. A few small flour streaks are okay.
Prepare the pan
- Spoon half the dough into the prepared 9×5-inch (23×13 cm) loaf pan and gently press it to an even layer.
- Nestle the 4 peeled hard-boiled eggs in a row down the center of the dough, spacing them evenly.
- Cover with the remaining dough, pressing gently to enclose the eggs.
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Ready when: dough covers the eggs and reaches the rim of the pan
Tip: The eggs should not touch the sides or bottom of the pan; a cushion of dough around each one keeps them from sticking.
Brush and restOven 375°F / 190°C
- Brush the top of the dough generously with the egg wash (beaten egg mixed with 1 teaspoon water).
- Let the loaf rest at room temperature for 30 minutes while you finish preheating the oven to 375°F (190°C).
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Ready when: surface is glossy and dough has risen slightly
Tip: Resting allows the batter to hydrate and gives a slightly more tender crumb.
Bake the loafOven 375°F / 190°C
- Place the loaf pan in the preheated 375°F (190°C) oven.
- Bake for 48–52 minutes, until the top is deep golden brown and a toothpick inserted into the bread (avoiding the eggs) comes out clean or with just a few moist crumbs.
- If the top browns too quickly, cover loosely with foil after 30 minutes.
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Ready when: golden-brown crust, internal temperature 190–200°F (88–93°C) at the thickest part, toothpick clean
Tip: Check at 45 minutes; ovens vary. The bread should smell deeply savory and slightly sweet.
Cool and unmold
- Remove the loaf from the oven and let it rest in the pan for 10 minutes.
- Turn it out onto a wire rack or clean kitchen towel and let it cool for at least 15 minutes before slicing.
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Ready when: loaf is warm but firm enough to handle and slice cleanly
Tip: Cooling helps the eggs set and makes each slice neat, with the hard-boiled egg centered.
Good to know
Tips
- Hornazo is best served slightly warm or at room temperature, sliced and arranged on a board for a festive Easter table. It pairs beautifully with Spanish wine or cider.
- The hard-boiled eggs act as both a symbolic Easter element and a surprise protein-rich center; some versions nest whole quail eggs instead for a smaller, more delicate presentation.
- For a more rustic look, sprinkle the top with fleur de sel or a small handful of cubed chorizo before baking to create a speckled crust.
- If your loaf seems to be browning unevenly, rotate the pan 180 degrees halfway through baking.
Storage & reheating
Store at room temperature, wrapped loosely in a clean towel or placed in a bread box, for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months; thaw at room temperature for 2–3 hours or warm gently in a 300°F (150°C) oven for 15–20 minutes.
Substitutions
- Spanish chorizo (semi-cured), removed from casing → Cured Spanish-style chorizo (fully cured and sliced thin), or Portuguese linguiça. Use cured chorizo if you prefer less fat and oil release into the batter; add it after the loaf is partially baked to prevent over-browning.
- aged Manchego cheese, or Spanish or sharp cheddar → Gruyère, aged Gouda, or smoked cheddar. Any aged cheese with bold flavor works well; avoid mild or fresh cheeses that won't add character to the crumb.
- whole milk → Spanish brandy or sherry (2 to 3 tablespoons) + 1–2 tablespoons additional milk. Alcohol adds depth; the traditional recipe sometimes includes a splash of brandy for an Easter celebration twist.
- large eggs → 3 large egg yolks + 2 tablespoons whole milk mixed in. Egg yolks add richness and a tender golden crumb, though the loaf will be slightly denser.
