Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.

Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.

Cream together the softened unsalted butter and granulated sugar in a large mixing bowl for 3-4 minutes until light and fluffy.

Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition and then stir in the vanilla extract.

Gradually add the dry ingredients into the wet mixture, alternating with the whole milk, mixing just until combined.

Toss chopped Mini Eggs with a bit of flour to coat them and fold them into the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake the cake in the preheated oven for 55-60 minutes or until a toothpick comes out clean.

Cool the Mini Egg Loaf Cake in the pan for 10-15 minutes before transferring to a wire rack.

For the optional glaze, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth, then drizzle over cooled cake.

Decorate with reserved Mini Eggs if desired before slicing and serving.