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Easter Bunny Bread

 Easter Bunny Bread
With its toothy grin, lovely golden crust and tummy that's perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old. —Taste of Home Test Kitchen
24 ServingsPrep: 20 min. + rising Bake: 25 min. + cooling


  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 2 raisins
  • 2 sliced almonds
  • 1 egg, lightly beaten
  • Dip of your choice


  • Cut a fourth off of one loaf of dough; shape into a pear to form
  • head. For body, flatten remaining portion into a 7-in. x 6-in. oval;
  • place on a greased baking sheet. Place head above body. Make narrow
  • cuts, about 3/4 in. deep, on each side of head for whiskers.
  • Cut second loaf into four equal portions. For ears, shape two
  • portions into 16-in. ropes; fold ropes in half. Arrange ears with
  • open ends touching head. Cut a third portion of dough in half; shape
  • each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top
  • edge for toes. Position on each side of body.
  • Divide the fourth portion of dough into three pieces. Shape two
  • pieces into 2-1/2-in. balls for front paws; shape the remaining
  • piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose.
  • Place paws on each side of body; cut two 1-in. slits for toes. Place
  • cheeks and nose on face. Add raisins for eyes and almonds for teeth.
  • Cover and let rise in a warm place until doubled, about 30-45
  • minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or

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Easter Bunny Bread (continued)

Directions (continued)

  • until golden brown. Remove to a wire rack to cool.
  • Place bread on a serving tray. Cut a 3-1/2-in. circle in center of
  • body. Hollow out bread, leaving a 1/2-in. shell (discard removed
  • bread or save for another use). Place a 1-cup shallow bowl in the
  • hole and fill with dip. Yield: 1 loaf.