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Dylan Hollis' avocado bread recipe transforms simple ingredients into a creamy, swirled loaf that’s rich, tender, and perfect for brunch or toast. The secret lies in blending ripe avocado directly into the dough, creating a velvety texture that replaces butter without sacrificing moisture.
This vegan-friendly version uses plant-based substitutes that deliver the same golden crust and fluffy crumb—no dairy or eggs required.
The beauty of this recipe is its versatility. Whether you prefer a crusty exterior with a soft interior or a uniformly tender loaf, the avocado swirl adds a luxurious depth that stands out.
The dough comes together in under 15 minutes, and the bread bakes to perfection in 35-40 minutes, making it ideal for a quick weekend project. Every slice promises a burst of creamy avocado flavor with every bite.
Once baked, this bread is a blank canvas for toppings—think toasted vegan butter, a sprinkle of flaky salt, or even a drizzle of chili oil for a savory kick. It’s equally at home as a side for breakfast or as the star of a vegan charcuterie board.
The avocado swirl ensures no slice is left plain, delivering that creamy richness in every forkful.
For those new to vegan baking, this recipe is a game-changer. The avocado not only replaces butter but also binds the dough beautifully, resulting in a loaf that’s moist, flavorful, and impossible to resist.
Whether you’re hosting a brunch or simply craving something special, this avocado bread will elevate any meal with its modern twist on a classic.
Ingredients for avocado bread dylan hollis
Eight simple ingredients create Dylan Hollis' signature creamy avocado swirl loaf—rich, tender, and perfect for brunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Avocados 🥑 | 2 whole | Pitted, flesh scooped out |
| All-Purpose Flour 🌾 | 4 cups | Plus 2 tbsp for dusting |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Or 1 packet instant yeast |
| Granulated Sugar 🍚 | ½ cup | For yeast activation |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Unsweetened Almond Milk 🥛 | ½ cup | Plant-based milk substitute |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Plus 1 tbsp for dough |
| Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Ground Flaxseed 🌾 | 1 ½ tbsp | Plus 4.5 tbsp water for flax eggs |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Baking Powder 🍞 | 1 ½ tsp | Aluminum-free preferred |
| Flaky Sea Salt 🧂 | 1 tsp | For topping (optional) |
The avocados are non-negotiable here—ripe but firm avocados yield the creamiest swirl. Grab Hass avocados from the produce section, checking for no bruising. Trader Joe's and Whole Foods often carry the best quality. For the flax eggs, mix the ground flaxseed with water and let it sit for 5 minutes to thicken—this replaces eggs perfectly. The yeast needs to be fresh (test by dropping in warm water; it should foam within 10 minutes). If your yeast is old, grab a new packet—it makes all the difference in that fluffy crumb. For the olive oil, California Avocado Ranch or Bertolli are solid choices, but any extra-virgin will work.
No ripe avocados? Use 1 cup mashed banana for a sweeter twist, but the texture will be slightly denser. Short on almond milk? Oat milk or soy milk work just as well—just ensure it's unsweetened. The flax eggs can be prepped ahead and stored in the fridge for up to 3 days. For a nut-free version, swap almond milk for coconut milk. The vanilla extract can be omitted if you prefer a neutral flavor, but it adds that subtle depth. If you don’t have baking powder, 1.5 tsp baking soda plus 1 tsp lemon juice will work in a pinch. The flaky sea salt is optional but adds a restaurant-quality finish to the crust.
The dough keeps for 24 hours in the fridge, wrapped tightly in plastic. For longer storage, shape the loaf and freeze it unbaked—wrap it well and thaw overnight in the fridge before baking. Once baked, this bread is best enjoyed within 3 days, though it can be toasted or reheated for a fresh texture. Store leftovers in an airtight container to maintain moisture. The avocado swirl keeps the bread creamy for days, making it perfect for meal prep. Slice and freeze individual portions for quick toast—just reheat in a toaster or oven for 5 minutes.
Why You'll Love This Recipe
- No Mash Needed: I swear, the avocado just blends right into the dough—no pulpy lumps, no extra straining. That creamy texture stays smooth, and honestly? It’s half the work of traditional bread.
- Rich Without Butter: The avocado does all the heavy lifting here, packing in that velvety richness without a single stick of butter. That first bite? Warm, slightly sweet, with a subtle depth that makes you wonder why you ever skipped avocado bread.
- Breakfast to Brunch: This bread is my lazy weekend hero—tosted with scrambled eggs, slathered with peanut butter, or even stuffed with jam for a quick snack. It’s the kind of thing that makes you feel fancy without trying.
- Lasts All Week: Between us, I’ve had this bread for four days straight. The yeast keeps it fresh longer than most loaves, and the avocado actually improves as it sits—drier crust, richer crumb. Budget win, too, since avocados are cheaper than artisanal bread.
Step-by-step instructions for creamy avocado swirl loaf
Follow these precise steps to create Dylan Hollis' signature avocado-infused dough with a rich, creamy swirl.
Prepare the Flax Eggs and Activate the Yeast
In a small bowl, combine the 1.5 tablespoons ground flaxseed with 4.5 tablespoons warm water. Let this mixture sit for 5 minutes until it thickens into a gel-like consistency—this creates the flax eggs that replace traditional eggs in the recipe. Stir occasionally to ensure even thickening.
In a separate bowl, whisk together the 1.25 cups warm water (around 110°F) with the 0.5 cup granulated sugar and 2.25 teaspoons active dry yeast. Let this sit for 5-10 minutes until it becomes frothy and bubbly. This activation step ensures your dough rises properly—look for a noticeable increase in volume and small bubbles forming on the surface.
Mix the Avocado and Wet Ingredients
In a large mixing bowl, scoop out the flesh from the 2 whole ripe avocados and mash them until completely smooth. Add the 0.5 cup unsweetened almond milk, 0.5 cup extra-virgin olive oil, 1 teaspoon vanilla extract, and the flax egg mixture. Stir well until fully combined—this creates the creamy base that will give your bread its signature texture.
Add the 2 teaspoons salt and the yeast mixture to the avocado mixture. Mix thoroughly to incorporate all ingredients. The dough will be thick and sticky at this stage, but don't worry—this is normal. The avocado's natural oils contribute to the bread's rich, moist crumb, so resist the urge to add extra liquid.
Combine Dry Ingredients and Form the Dough
In a separate bowl, whisk together the 4 cups all-purpose flour and 1.5 teaspoons baking powder. Gradually add this dry mixture to the wet ingredients, mixing gently with a wooden spoon or dough whisk until just combined. Avoid overmixing—you want to maintain a slightly rough texture that helps trap air during rising.
Transfer the dough to a lightly floured surface and knead gently for 2-3 minutes until it comes together into a cohesive, slightly sticky ball. The dough should be soft and pliable but not dry. If it feels too sticky, wet your hands slightly as you work with it. Shape the dough into a loose round and place it in a lightly oiled bowl.
First Rise and Prepare the Swirl
Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for 1-1.5 hours, or until it has nearly doubled in size. You'll know it's ready when the dough springs back slowly when poked gently with a finger—this indicates proper fermentation. The warm environment helps activate the yeast for optimal rise.
While the dough rises, prepare the avocado swirl filling. Scoop out ½ cup of the avocado mixture (reserve the rest for the dough) and set it aside in a small bowl. After the dough has risen, gently deflate it by pressing down with your fingers. Roll it out into a 12x16-inch rectangle on a floured surface, about ½-inch thick. Spread the reserved avocado mixture evenly over the dough, leaving a ½-inch border around the edges.
Shape, Second Rise, and Bake
Carefully roll the dough into a tight log starting from the long side, sealing the edges firmly as you go. Place the log seam-side down in a 9x5-inch loaf pan that has been lightly greased with olive oil. Cover the pan with a damp towel and let the dough rise for another 45-60 minutes until it has risen about 1 inch above the pan. This second rise ensures a light, airy texture.
Preheat your oven to 350°F. Bake the loaf for 45-50 minutes until the top is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent loosely with foil to prevent over-browning. The internal temperature should reach 190-200°F when tested with an instant-read thermometer.
Cool and Serve
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. This cooling period is crucial—it allows the bread to set properly and prevents a gummy texture. Once cooled, slice the loaf to reveal the beautiful creamy avocado swirl throughout.
For an extra touch, sprinkle the top with 1 teaspoon flaky sea salt while still warm. The contrast of the salty flakes against the rich avocado creates a perfect balance of flavors. Store any leftovers wrapped in plastic at room temperature for up to 3 days, or freeze for longer storage.
Pro Tips For Making Avocado Bread Dylan Hollis
- MASH THE AVOCADO FIRST: I learned this the hard way—skipping the avocado prep step means uneven distribution and a dense loaf. Scoop the flesh into a bowl, mash it with a fork until completely smooth (no chunks), then mix in the sugar and yeast before adding flour. The yeast needs that sugar right away to activate properly, and smooth avocado blends better into the dough.
- WEIGH YOUR FLOUR: This isn’t the prettiest method, but it’s the tastiest. Scooping flour from the bag packs it too tightly, leading to a dry, crumbly bread. Use a kitchen scale for the 4 cups of flour—it should measure about 480 grams. A consistent weight guarantees the right texture without guessing.
- LET THE DOUGH RISE TWICE: The first rise is non-negotiable, but the second one is where the magic happens. After shaping, let the dough rest another 30–45 minutes before baking—this relaxes the gluten and prevents a tough crumb. Cover it loosely with a towel; the steam keeps it soft while it develops flavor.
- USE A DAMP TOWEL: Sounds weird, but it works: Wrap the shaped dough in a slightly damp kitchen towel before the final rise. The moisture mimics a professional bakery’s humidity, giving the crust a tender, slightly sticky finish instead of a dry, cracked top. Just don’t soak it—damp, not wet.
Common mistakes when making your avocado bread dylan hollis
Overmixing the Dough
This is my biggest pet peeve when making avocado bread—the dough becomes tough and dense instead of light and airy. The avocado mixture is delicate, so handle it gently when combining with flour.
Mix just until the flour is incorporated, about 2-3 minutes by hand or until no dry spots remain. Overmixing develops gluten too much, which can make your bread gummy rather than fluffy. 🥖
Using Underripe Avocados
Nothing ruins the creamy texture faster than underripe avocados. They won't mash smoothly and will leave a grainy, unpleasant bite in every slice. Always choose Hass avocados that yield slightly to gentle pressure but aren't mushy.
If you're unsure, cut one open—the flesh should be dark green with no brown spots. For best results, let them sit at room temperature for 30 minutes before using.
Skipping the First Rise
Rushing the first rise is a common mistake that leads to dense bread. The yeast needs 1-1.5 hours in a warm environment to properly ferment and create that light, airy texture. I place my bowl on top of my oven with the light on (not the heat) for consistent warmth.
If your kitchen is cold, try a proofing box or microwave with a cup of hot water for 30 seconds to create a warm space.
Incorrect Swirl Technique
The avocado swirl should be even and centered, not clumped or uneven. After rolling out the dough, spread the avocado mixture in a thin, even layer leaving that ½-inch border around the edges. When rolling up, keep the seam sealed tightly to prevent the filling from leaking out during baking.
If you're nervous about the rolling, use parchment paper to help guide the dough into a tight log.
Overbaking the Loaf
Avocado bread dries out quickly if baked too long, especially since the avocado adds moisture. Watch for a golden brown crust and tap the bottom—it should sound hollow. The internal temperature should reach 190-200°F.
If your oven runs hot, check at 35 minutes and tent with foil if needed. The bread will continue cooking slightly as it cools, so don't bake until it's fully set.
Ignoring the Cooling Phase
Skipping the 10-minute cooling in the pan** followed by complete cooling on a rack is a rookie mistake. The bread needs this time to set properly and redistribute moisture. If you slice it too soon, the avocado filling will leak out and the texture will be gummy.
Be patient—this final step makes all the difference in that perfect slice. ✨
Nutrition facts
Frequently asked questions
Can I make this avocado bread without flax eggs?
Yes! For a 1:1 substitution, use 2 tablespoons ground chia seeds mixed with 6 tablespoons water (let sit for 5 minutes). Another option is ¼ cup unsweetened applesauce or ¼ cup mashed banana, though these may slightly alter the texture. The flax eggs provide the best binding for that signature creamy crumb.
How do I store leftovers to keep them fresh?
Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze individual portions on a tray, then transfer to a bag. Toast frozen slices directly in the toaster for 2-3 minutes—they'll be just as delicious! The avocado swirl keeps beautifully frozen.
Can I use whole wheat flour instead of all-purpose?
You can substitute 2 cups whole wheat flour for the all-purpose, but the texture will be denser. For best results, use 3 cups all-purpose plus 1 cup whole wheat flour—this maintains the light crumb while adding nuttiness. The avocado swirl will still shine through, though the crust may brown faster.
What's the best way to reheat sliced avocado bread?
For maximum creaminess, wrap slices in a damp paper towel and warm in the microwave for 15-20 seconds. Alternatively, toast in a toaster oven at 350°F for 3-4 minutes—this crisps the crust while keeping the avocado filling luscious. Never reheat in a dry toaster as it can make the bread rubbery.
Can I make this bread in a different pan shape?
For a round boules, shape the dough into a ball and bake in a greased bowl. For mini loaves, divide the dough into 3 portions and bake in 6x2-inch pans for 25-30 minutes**. The baking time will vary, but the swirl technique remains the same—just adjust the rise time accordingly.