Paska (Ukrainian: паска, romanized: paska, IPA: [ˈpɑskɐ]; Georgian: პასკა, romanized: paska, IPA: [ˈpʼaskʼa]; Romanian: pască; lit. 'Easter'; ultimately from Imperial Aramaic: פסחא, romanized: pasḥā, lit. 'Passover') is a traditional Ukrainian Easter bread particularly spread in Central and Eastern European countrieswith cultural connections to the ancient Byzantine Empire, Eastern Orthodoxy or Eastern Catholicism. Easter breads are a traditional element in the Easter holiday cuisines of Armenia, Belarus, Bulgaria, Croatia, Georgia, Moldova, Romania, Russia, Poland, Slovakia and Ukraine. It is also eaten in countries with large immigrant populations from Central and Eastern Europe such as the United States, Canada and the United Kingdom. Easter bread is also a common tradition amongst the Assyrian diaspora.

In the Ukrainian language Easter is called Великдень (Velýkden'). The term paska comes from the Greek word of Easter from which it has also entered Russian as пасха (páskha).

The Ukrainian word паска (páska) is one of the words used for a traditional egg enriched Easter bread or cake in Ukraine, whilst Вели́кдень (Velýkden') is used to denote the day.

In some diaspora communities the term paska is used for braided loaves, while the tall breads resembling Russian kulich are called baba or babka. Among different communities and families it may be used variously for the braided, elaborately decorated loaves of Easter bread, or the tall Easter cake cooked in tin cylinders sometimes called babka, baba or in Russian, kulich.

In the Mennonite communities of North America, the act of baking the paska bread was a ritual that commemorated the resurrection of Christ.

The Christian faithful in many Eastern Christian countries eat this bread during Easter. Christian symbolism is associated with features of paska type breads. Other versions include chocolate, rice, or even savoury mixtures based on cheese. A version is made with maraschino cherries added to symbolize royal jewels in honor of the resurrection of Jesus.

Paska is made with milk, butter, eggs, flour, and sugar, except for the Romanian pască where the recipe most commonly includes sweet cream, cottage cheese, and/or sour cream along with eggs, sugar, raisins, and rum. An egg and water mixture is used as a glaze.

In Ukraine, it is tradition to fill one's Easter basket (koshyk) with Easter eggs (pysanky), Easter bread (paska), sausage (kovbasa), butter, salt and other ceremonial foods on Holy Saturday (Easter Eve). On Easter morning, after the liturgy and the blessing of the paska and other staples, people return home to feast on the eggs, cold meats, and other goods that were blessed at church. After the matins all the people in the congregation exchange Easter greetings, give each other krashanky, and then return home with baskets of blessed food (sviachene). In the east of Ukraine people return home, place the sviachene on the table, and the oldest member of the family opens the cloths in which the food is wrapped, slices pieces from each item, and distributes them to members of the family along with a piece of unleavened bread that has also been blessed.