Homemade Bunny Bread Recipe (with Gluten Free Tips)

You might find it hard to nibble on these impossibly cute bunny-shaped breads (they work great as decorations, too), but they are a wonderful Easter treat, or whenever the whim strikes.

I love baking these cuties with my kids - they love art and creating with clay, so making shaped breads is a natural fit! The dough is so sturdy and pliable, meaning that there won't be any frustration on the part of the younger set. There's also plenty of kneading involved (a favorite part for my two) and just a quick rise so there's not too much waiting around.

Shape the breads, add raisins for eyes, or try other shapes, too. Serve bunny bread at Easter dinner along with softened butter, or anytime you want something fun and special. I've also included gluten-free directions to easily make these bunny breads in a gluten-free version.

Why I Love This Adorable Bread

I've always brought my girls into the kitchen with me, and over the years, we've built a list of go-to recipes that they can help make, like oat flour chocolate cake, gluten free butter cake, and gluten free funfetti cupcakes. Bunny bread has now earned a permanent spot on that list. We've been baking these sweet little bunnies for years, and this recipe remains one of the absolute best both to make and to eat. It's:

• So easy. Unlike some bread recipes, this one was made for younger bakers. The instructions are straightforward, and the dough is super easy to work with while shaping it.
• Yummy! While the main highlight of bunny bread is, well, the bunny shape, the bread also tastes delicious! It would make a wonderful start to Easter dinner, served warm with plenty of butter.
• Makes a great gift. You can wrap each bunny in pretty, colored cellophane, tie it with a pastel ribbon, and gift the bread to grandparents and neighbors.
• Unique. Skip the traditional rolls and make shaped bread! You'll love how special these bunnies turn out, and you will especially love the oohs and aahs from the kids when they come out of the oven.

Ingredients Needed

Simple ingredients come together to make something magical, and I've outlined them below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Flour - Use the scoop and level method to measure the flour for accuracy. See my note on baking this gluten-free below - it's totally possible!
• Instant yeast - I use instant yeast rather than active dry yeast so that I don't have to proof it first. You can stir it straight into the flour. However, if you only have active dry yeast, you can proof it in the warm water, then add it to the dough along with the other wet ingredients.
• Sugar - A tiny bit of granulated sugar adds a hint of sweetness.
• Salt - I always use fine sea salt, and table salt works fine, too.
• Water
• Milk - I used whole milk, and 2% milk will also work.
• Butter - Unsalted is best; if you only have salted butter, reduce the amount of salt by ½ teaspoon.
• Egg - A large egg at room temperature adds fluffy texture to the bread.
• Raisins - These are optional for decorating, but they really make the bunnies extra cute.

Tips for Baking with Kids

• Do some prep. It's so helpful to set out the ingredients and clear the counter before you start. Then you won't be hunting around for everything (raises hand). Let older kids measure out the flour and pour in the water, too.
• Let them lead. Resist the urge to correct every misshapen bunny or clean up every floury countertop. The joy is in the doing, and kids thrive on getting to DIY.
• Bake smaller portions. Kids love having their own bunny to shape and eat. Divide the dough into mini bunnies for individual servings, or simply share the bunnies after they're baked.
• Try other shapes. My oldest made an octopus bread, and it was beyond cute. Use this dough base for any shape you love!

Tips & Variation Ideas

• Use warm water. Because we don't proof the yeast, the water/milk mixture needs to be heated up. Use a thermometer to measure it to about 125°F to activate the yeast perfectly.
• Keep kneading! This dough loves a good knead-about 8-10 minutes by hand makes it soft, elastic, and easy to shape into bunnies. Bonus is that kids tend to love this part, so let them have at it.
• Decorate! Use raisins, currants, or dried cranberries for eyes (and ears, if you like).
• Cool before storing. If you don't plan to eat these right away, let the bunny breads cool completely on a wire rack before storing in an airtight container. This will help them to stay nice and soft.
• Add whole wheat flour. For a more whole-grain bunny, substitute 2 cups of whole wheat flour or whole wheat pastry flour for 2 cups of the all-purpose flour.
• Make them sweeter. For a more dessert-y take on bunny bread, add ½ cup of sugar to the dough and press mini chocolate chips into the bunnies for eyes when they come out of the oven. For even more decorative cuteness, make a simple powdered sugar glaze and drizzle it over the bunnies. Or, add a touch of food coloring and use it to "paint" them with spring color.
• Can I bake these in other shapes? Absolutely! In fact, you should! You can form the dough for any holiday celebration (try a reindeer or trees at Christmas, pumpkins or wee ghosts for Halloween), or make it into traditional rolls. The bread bakes up soft and fluffy, making it a worthy addition to any table.

Proper Storage

• Counter - Cool the bread thoroughly, then place it in an airtight container or sealable plastic bag. Store the bread on the counter for up to 2 days.
• Freezer - Place the cooled bread in a sealable, freezer-safe bag and store it in the freezer for up to 3 months. Thaw the bread completely in the fridge before serving.
• To Rewarm - I love these bunnies served slightly warm! Place them on a baking sheet and gently warm them in a 250°F oven until warm.