Side Dishes
This creamy avocado bread by Dylan Hollis transforms simple ingredients into a luxurious, vegan-friendly loaf with a golden crust and rich swirls of avocado. Inspired by minimalist, whole-food baking, this recipe proves you don’t need butter or eggs to create something truly special.
The secret lies in the avocado’s natural fats, which keep the bread moist and tender while adding a subtle, earthy depth that pairs beautifully with the buttery crust.
The dough comes together in just 15 minutes with basic pantry staples—flour, yeast, and a touch of sugar—before being shaped and swirled with avocado mash for that signature marbled effect.
Baking at a precise 350°F ensures a crisp exterior and a soft, airy interior, while the avocado infuses every slice with a velvety texture and mild, nutty flavor.
It’s the kind of bread that feels indulgent yet stays light, perfect for breakfast toast, sandwiches, or simply enjoyed with a smear of vegan butter.
What makes this recipe stand out is its foolproof technique—no fancy equipment or complicated steps, just a few thoughtful adjustments to traditional bread-making. The avocado not only enhances flavor but also replaces dairy, making this loaf naturally rich and satisfying without any compromises.
Whether you’re vegan, simply looking for a healthier option, or just craving something uniquely delicious, this bread delivers on both texture and taste.
The result is a loaf that’s as beautiful as it is delicious—golden, swirled, and fragrant enough to draw everyone to the table. Slice it fresh from the oven, and you’ll understand why this recipe has become a favorite for those who appreciate clean, elegant baking with a modern twist.
Let’s get started on creating your own perfect loaf.
Ingredients for avocado bread dylan hollis
Avocado's creamy richness meets whole-food baking staples for this luxurious vegan loaf.
| Ingredient | Amount | Notes |
|---|---|---|
| Mature Avocados 🥑 | 2 whole | Ripe but firm, pitted and mashed |
| All-Purpose Flour 🌾 | 3 ½ cups | Unbleached, spooned and leveled |
| Active Dry Yeast 🍞 | ¼ tsp | Or 1 packet instant yeast |
| Granulated Sugar 🍚 | ½ cup | Or coconut sugar for refined option |
| Unsweetened Almond Milk 🥛 | ½ cup | Room temperature, unsweetened |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Cold-pressed, fruity variety |
| Ground Flaxseed 🌱 | 1 tbsp | Mixed with 3 tbsp water for egg |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Apple Cider Vinegar 🍏 | 1 tbsp | For yeast activation |
| Vegan Butter 🧈 | 2 tbsp | Melted, for crust brushing |
| Sesame Seeds 🌾 | 1 tbsp | For decorative topping |
| Poppy Seeds 🌻 | 1 tbsp | Optional for extra texture |
The avocados are non-negotiable here—Hass variety works best when they're ripe but still firm to the touch. Whole Foods or local markets often carry perfectly ripe ones, but if yours are too soft, they'll turn mushy in the dough. The yeast is the unsung hero: Bob's Red Mill active dry yeast is my go-to, but any brand works as long as it's fresh. For the flour, King Arthur Unbleached All-Purpose gives the best texture, though store brands are fine in a pinch. The flaxseed 'egg' is a game-changer—mix it with water and let it thicken for 5 minutes before adding to the dough.
No almond milk? Oat milk or soy milk work just as well—just ensure it's unsweetened. Running short on apple cider vinegar? Lemon juice at the same amount activates the yeast perfectly. The vegan butter matters for that golden crust—Miyoko's or Earth Balance are my top picks, but any plant-based butter will do. For the swirl, you can mash the avocado with a fork or blend it briefly for ultra-smooth texture. Pro tip: Save the pit—it makes a great garnish for toasted bread slices!
This dough doubles as a great make-ahead project—keep it covered at room temperature for up to 12 hours before baking. For storage, wrap the cooled loaf in a clean kitchen towel and keep it in an airtight container for 3-4 days. Freezing is easy too: slice the bread, wrap each piece individually, and freeze for up to 3 months. The avocado flavor actually intensifies slightly when reheated—perfect for breakfast toast or sandwiches. And if you're feeling fancy, brush the warm loaf with extra melted vegan butter and sprinkle with those seeds right out of the oven.
Why You'll Love This Recipe
- Here’s what sold me: that creamy, buttery depth from the avocado replaces all the grease you’d normally use. The almond milk keeps it light, but the sugar and yeast give it a satisfying chew—like a brioche’s cousin you’d never suspect.
- No-Fuss Mix-In: I swear by this recipe because it’s the kind of bread where you just mash avocado into the dough—no fancy purees or straining required. The ripe fruit blends right in, and you don’t even need a food processor.
- Rich Without Oil: Here’s what sold me: that creamy, buttery depth from the avocado replaces all the grease you’d normally use. The almond milk keeps it light, but the sugar and yeast give it a satisfying chew—like a brioche’s cousin you’d never suspect.
- Weeknight Hero: Between us, this is my go-to when I’m too tired to measure yeast properly. It bakes up fast, so I can have warm slices in under an hour—perfect for toast, sandwiches, or just tearing into with butter.
Step-by-step instructions for creamy avocado swirl bread
Here's how to create that signature creamy avocado swirl with a golden crust—every slice will be rich and tender.
Prepare the Avocado Filling and Flax Egg
Start by mashing the 2 whole mature avocados until completely smooth—no lumps should remain. I like to use a fork first, then give it a quick blend with an immersion blender for perfect consistency. Stir in the 0.5 cup granulated sugar and 1 tbsp apple cider vinegar to brighten the flavor. Set this aside while you prepare the dough.
In a small bowl, mix the 1 tbsp ground flaxseed with 3 tbsp water and let it sit for 5 minutes to form a gel-like flax egg. This replaces traditional eggs while keeping the bread moist and tender. The flax mixture should thicken noticeably—this is your signal it's ready for the dough.
Activate the Yeast and Mix the Dough
In a stand mixer fitted with the dough hook, combine the 0.5 cup unsweetened almond milk (warmed to 105°F), 0.25 cup extra-virgin olive oil, and 1.5 tsp salt. Add the 0.25 tsp active dry yeast and 1 tbsp apple cider vinegar to the milk first—this activates the yeast before mixing. Let it sit for 5 minutes until foamy.
Add the 3.5 cups all-purpose flour all at once and mix on low speed until combined. Increase to medium speed and knead for 5-7 minutes until the dough is smooth and elastic. The dough should pull away from the sides of the bowl and be slightly tacky but not sticky. If it's too dry, add 1 tsp almond milk; if too sticky, add 1 tbsp flour.
Shape the Dough and Create the Swirl
Turn the dough onto a lightly floured surface and divide it into 4 equal pieces. Roll each piece into a 12-inch log, about 1 inch thick. Flatten each log slightly with your palm—this creates space for the avocado filling later. Wrap each log in plastic wrap and refrigerate for 30 minutes to firm up.
After chilling, unwrap the dough and lay all four logs side by side. Spread ¼ of the avocado mixture down the center of the logs. Using a sharp knife, carefully cut each log lengthwise ½ inch deep along the center. Gently fold the sides inward to create a pocket, then roll each log tightly from one end to the other. Place the swirled logs seam-side down in a 9x5-inch loaf pan.
Proof and Bake to Golden Perfection
Cover the loaf pan with a clean kitchen towel and let the dough rise in a warm place for 1-1.5 hours until it expands to fill the pan and feels springy when pressed gently. Preheat your oven to 350°F while the dough proofs. Brush the top of the bread with melted vegan butter and sprinkle evenly with 1 tbsp sesame seeds and 1 tbsp poppy seeds for texture.
Bake for 45-50 minutes until the top is golden brown and the internal temperature reaches 190°F. The bread should pull away from the sides of the pan with a slight crack on top. If the top browns too quickly, tent with foil after 20 minutes. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Slice and Serve for Maximum Creaminess
Once fully cooled, slice the bread into ½-inch thick pieces. The avocado swirl should be visible through the bread's crust, and each bite should deliver that creamy, rich texture you're after. Serve warm with a smear of vegan butter or a drizzle of honey for the ultimate indulgence. The bread keeps well at room temperature for 2 days or can be frozen for up to 3 months—just thaw at room temperature before serving.
Pro Tips For Making Avocado Bread Dylan Hollis
- Mash Avocados First: DESCRIPTION: Don’t toss those avocados into the dough whole—mash them first with a fork until smooth. The yeast needs to work with a uniform batter, not surprise chunks of avocado. I learned this the hard way when my first batch had pockets of unmashed avocado that stayed raw in the center.
- Warm the Almond Milk: DESCRIPTION: Dump cold almond milk into warm dough and you’re asking for trouble—it’ll kill the yeast before it even starts. Heat the milk to about 110°F (just warm to the touch) before mixing. This tiny step guarantees your bread rises properly, not flops like a sad pancake.
- Skip the Overmixing: DESCRIPTION: The moment the dough starts pulling away from the bowl edges, stop stirring. Overmixing develops gluten like crazy, and this bread isn’t supposed to be chewy—it’s supposed to be tender and moist. A few extra swirls turn it into a dense brick instead of a light, airy loaf.
- Bake Until Internal Temp Hits 190°F: DESCRIPTION: The recipe might say "golden brown," but don’t trust your eyes—use a thermometer. Pull it out at 190°F internal temp, or the center will stay undercooked and gummy. I’ve pulled breads that looked perfect but tasted like wet cardboard because I ignored this.
Common mistakes when making perfect results
Overmixing the Dough
This is the #1 mistake I see when making avocado bread—the dough becomes tough and dense if you overmix it after adding the flour. Once the yeast activates and you incorporate the flour, knead just until the dough comes together (5-7 minutes max in a stand mixer).
Overmixing develops too much gluten, which makes the bread chewy instead of light and airy. I recommend using a dough scraper to check consistency—it should pull away cleanly from the bowl without being sticky. 🍞
Skipping the Chill
Don’t rush the 30-minute chill before shaping the swirls—this step prevents the avocado filling from leaking out during baking. Cold dough holds its shape better, and the avocado stays contained in those perfect pockets.
If you skip it, you’ll end up with messy, uneven swirls that don’t look as impressive. Trust me, the extra wait is worth the clean, professional-looking loaf. ❄️
Using Underripe Avocados
Avocados that aren’t ripe enough will make the filling taste bland and the bread dense. Look for avocados that yield slightly to gentle pressure but aren’t mushy. If yours are too firm, let them sit at room temperature for 1-2 days until they ripen.
Overripe avocados (too soft) will turn the dough mushy—save those for guacamole! The perfect avocado should mash smoothly but still hold its shape slightly. 🥑
Incorrect Yeast Activation
Many people forget to activate the yeast properly, which leads to flat, dense bread. Always dissolve the yeast in warm (105°F) almond milk with a pinch of sugar first—wait 5 minutes until it becomes foamy before adding it to the dough.
Cold milk kills yeast, while water that’s too hot (120°F+) also deactivates it. A quick test: if the mixture doesn’t bubble after 5 minutes, your yeast is dead—start over with fresh yeast. 🔥
Overfilling the Dough Logs
When creating the swirls, resist the urge to stuff the dough pockets with too much avocado filling. Overfilling causes the bread to burst open during baking or leak out messy streaks. Use just ¼ of the avocado mixture per log—about 2 tbsp each.
Spread it thinly along the center before folding. This ensures clean, even swirls that stay put while baking. 💫
Baking Without a Thermometer
Baking bread without checking the internal temperature is a gamble—you might end up with a loaf that’s underbaked (gummy) or overbaked (dry). Aim for 190°F at the center. If you don’t have a thermometer, tap the bottom of the loaf—it should sound hollow when done.
Another trick: the crust should be golden brown, and the bread should pull away from the pan edges with a slight crack on top. 🌡️
Nutrition facts
Frequently asked questions
Can I make this bread without a stand mixer?
This recipe works perfectly by hand. After activating the yeast, mix the wet ingredients in a large bowl, then gradually add the flour while stirring with a wooden spoon. Once combined, turn the dough onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky—this is normal for avocado bread due to the natural fats.
What's the best way to store leftover avocado bread?
Wrap the cooled loaf tightly in a clean kitchen towel, then place it in an airtight container. It stays fresh at room temperature for 2-3 days. For longer storage, slice the bread and freeze individual pieces wrapped in plastic wrap for up to 3 months. Thaw at room temperature for 1-2 hours before serving—this preserves the creamy texture.
Can I substitute the almond milk for another plant-based milk?
Yes, but choose unsweetened options with similar protein content. Oat milk or soy milk work best as they have more body than almond milk. Avoid rice milk as it can make the dough too wet. If using coconut milk, reduce the amount by 2 tablespoons since it's thicker. The flavor won't be identical, but the texture will remain good.
Why did my bread turn out dense instead of light and airy?
Dense bread usually results from overmixing the dough (developing too much gluten) or inactive yeast. Make sure you knead only until the dough comes together (5-7 minutes max in a mixer), and always activate the yeast properly in warm (105°F) liquid for 5 minutes until foamy. Also check your avocados—overripe ones can make the dough too wet.
How can I make this bread without sesame seeds?
No problem! Skip the sesame seeds and try one of these alternatives: poppy seeds (already in the recipe), toasted pumpkin seeds, or crushed nuts like pecans or walnuts. For a sweet touch, sprinkle with coarse sugar crystals or flaky sea salt before baking. The bread will still be delicious—these are just for texture and presentation.