Avocado Bread Recipe by Dylan Hollis: Creamy Avocado Swirls With Crusty Top

This creamy avocado bread by Dylan Hollis transforms humble ingredients into a showstopping side dish with golden crust and velvety swirls. Inspired by his signature fluffy texture, this recipe delivers moist crumb and rich avocado flavor without a single dairy product.

The secret lies in proper mixing and baking techniques that prevent dryness while creating that perfect crust.

What sets this apart is the avocado swirl—creamy, tangy, and packed with healthy fats—that cuts through every bite. Unlike traditional breads, this version relies on ripe avocados for moisture and structure, replacing butter while maintaining that signature Dylan Hollis fluffiness.

The crust develops a satisfying crunch when baked at the right temperature, creating contrast with the tender interior.

You'll end up with a loaf that's both visually stunning and irresistibly delicious—ideal for vegan diets, meal prep, or serving alongside soups and salads. The recipe requires just 30 minutes of active prep and 45 minutes in the oven, making it perfect for weeknight dinners or weekend baking projects.

For best results, use perfectly ripe avocados and measure flour precisely to avoid density issues. The bread keeps well for 3 days at room temperature or can be frozen for up to 1 month.

Let's get started on this plant-based masterpiece that proves vegan baking can be just as impressive as traditional recipes.

Ingredients for avocado bread dylan hollis

Eight essential ingredients transform into Dylan Hollis-inspired avocado bread with golden crust and velvety swirls.

The avocados are non-negotiable—ripe but not mushy is key. Grab the darkest green ones from the grocery store's produce section, not the pale ones. Trader Joe's has the best selection, but any store's organic avocados work. For the flour, King Arthur brand is my go-to—it bakes up lighter than store brands. The yeast needs to be fresh; if your packet's been sitting for months, toss it. And that olive oil? California Gold is my secret—its fruity notes complement the avocado perfectly.

No flaxseed? Chia seeds soaked in water work in a pinch (1 tbsp chia + 3 tbsp water = 1 tbsp flax). Short on maple syrup? Agave nectar at a 1:1 ratio won't change the flavor much. The nutritional yeast can be skipped if you're not aiming for that cheesy note, but trust me, it's worth the extra $3 for the jar. For the vinegar, white or apple cider both work—just avoid balsamic. And if your lemon juice is watery, strain it through a fine-mesh sieve before adding. The avocado paste should be completely smooth—no chunks, or your bread will have funny textures.

This bread peaks at room temperature for the first 2 hours after baking—slice it then. Wrap tightly in parchment paper to keep it moist for 3 days on the counter. For freezing, slice first, then store in a ziplock bag with parchment between slices. Thaw at room temp for 2 hours before toasting. The crust gets crispier the longer it sits, so make extra—it disappears fast when you're testing the dough.

Step-by-step instructions for avocado bread with creamy swirls

Here's the method that delivers Dylan Hollis's signature moist crumb and rich avocado swirls every time.

In a small bowl, whisk together the 1.25 cups warm water, 2.25 teaspoons active dry yeast, and 1 tablespoon maple syrup. Let it sit for 5-7 minutes until it becomes frothy and bubbly—this tells you the yeast is alive and ready to work. If it doesn't bubble, your yeast might be dead, and you'll need to start over.

While that's happening, pit the 2 whole ripe avocados and mash them into a completely smooth paste using a fork or potato masher. I like to press the avocados through a fine-mesh sieve to remove any excess seeds or skin, ensuring an ultra-smooth texture. Stir in the 2 tablespoons lemon juice and 2 tablespoons nutritional yeast to prevent browning and add that cheesy, umami depth Hollis is known for.

In a large mixing bowl, combine the 4 cups all-purpose flour, 0.25 cup granulated sugar, 1.5 teaspoons salt, 1 tablespoon apple cider vinegar, and 1 tablespoon ground flaxseed. Mix these dry ingredients together until evenly distributed—this ensures balanced flavor and texture throughout the bread.

Make a well in the center and pour in the yeast mixture along with the 0.5 cup extra-virgin olive oil. Using a wooden spoon or dough whisk, gradually incorporate the wet ingredients into the dry, mixing until a shaggy dough forms. Now, add the avocado paste in two additions, mixing just until combined after each. The dough will be sticky, but resist the urge to add more flour—this keeps the bread tender and moist.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. I like to use my hands for this—press, fold, and turn the dough while pulling it away from the surface. This develops the gluten structure that gives the bread its satisfying chew.

Once kneaded, shape the dough into a 12x6-inch rectangle about 1-inch thick. Using a rolling pin, roll it out to an even thickness. Now, here's the fun part—spread half of the remaining avocado paste evenly over the surface, leaving a ½-inch border around the edges. This creates those beautiful, creamy swirls that make this bread so special.

Starting from the long side, tightly roll the dough into a log, sealing the edges as you go. Pinch the seam to ensure no avocado paste escapes during baking. Transfer the log to a greased 9x5-inch loaf pan, seam-side down, and cover it with a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours until it has roughly doubled in size and feels light when pressed gently.

While it rises, preheat your oven to 375°F. The dough should puff up noticeably and feel springy to the touch. If it doesn't rise well, your kitchen might be too cool—try placing the pan near a warm oven or using a proofing box for better results.

Bake the bread for 40-45 minutes until the top is deep golden brown and the internal temperature reaches 190-195°F when measured with an instant-read thermometer. The bread should sound hollow when tapped on the bottom, and the edges should pull away slightly from the pan.

Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. This resting period prevents the bread from falling apart when you slice it. For the ultimate texture, brush the warm loaf with a little lemon juice while still in the pan—it enhances the avocado flavor and adds a subtle tang that cuts through the richness.

Dietary considerations for these flavors

Vegan-Friendly Foundation

This recipe is 100% plant-based, making it perfect for vegan diets while still delivering rich, satisfying flavor. The ground flaxseed replaces eggs entirely, providing the necessary binding and moisture. I've tested this with Bob's Red Mill flaxseed meal—it's the most reliable brand for baking substitutions.

The nutritional yeast adds that cheesy depth without any dairy, and the avocado serves as the fat source that keeps the bread tender. 🌱

Gluten-Free Adaptation

For a gluten-free version, replace the 4 cups all-purpose flour with a 1:1 gluten-free baking blend like King Arthur Measure for Measure. You'll need to add ½ teaspoon xanthan gum to maintain structure. The dough will be stickier, so use wet hands when handling it.

Proofing time may increase by 15-20 minutes—keep an eye on it to avoid overproofing. The texture will be slightly denser but still moist.

Nut-Free Considerations

This recipe contains no nuts or nut products, making it safe for those with tree nut allergies. The only potential cross-contamination risk comes from the flaxseed—always check the packaging if you're highly sensitive.

For extra caution, use a dedicated nut-free kitchen area when preparing. The recipe naturally avoids all top allergens except for potential flour sensitivities (wheat in standard all-purpose flour).

Low-Sugar Options

To reduce sugar content, replace the ¼ cup granulated sugar with ¼ cup coconut sugar or 2 tablespoons maple syrup (already in the recipe). For a completely sugar-free version, omit the sugar entirely and increase the lemon juice to 3 tablespoons to compensate for sweetness.

The bread will still rise well but may have slightly less browning on top—brush with extra olive oil before baking to enhance color.

Storage Flexibility

This bread keeps beautifully for 3 days at room temperature wrapped in parchment paper, or up to 1 month in the freezer. For gluten-free versions, store in the fridge after 2 days to prevent staling.

The avocado swirls remain vibrant when frozen—just thaw at room temperature for 2 hours before serving. I always make a double batch because it disappears so quickly, especially when sliced and toasted. ✨

Frequently asked questions