Avocado Bread Recipe by Dylan Hollis: Creamy Avocado Swirl With No-Fuss Mix-In

This Dylan Hollis-inspired avocado bread delivers the perfect balance of creamy avocado swirl and tender, fluffy bread—no fuss required. The secret lies in a simple vegan dough that wraps around a rich, velvety avocado filling, creating layers of flavor with every bite.

I've refined this recipe to ensure the avocado stays luscious while the bread achieves that ideal soft-yet-slightly-crisp texture.

The beauty of this recipe is its versatility—ideal for breakfast, brunch, or even as a sophisticated side dish. The avocado filling is stabilized with a touch of lemon juice and cornstarch, preventing browning while maintaining that signature creamy consistency.

Meanwhile, the bread's subtle sweetness complements the avocado's richness without overpowering it.

By the time it emerges from the oven, you'll have golden-brown bread with a perfectly set avocado center that's neither too soft nor too firm. The contrast between the tender bread and the cool, velvety avocado creates a texture experience that's both comforting and impressive.

This is the kind of recipe that transforms a simple loaf into something extraordinary.

Whether you're serving it warm with a pat of butter or pairing it with a fresh salad, this avocado bread delivers restaurant-quality results with minimal effort. The best part? Every slice is packed with nutrients, making it a guilt-free indulgence. Let's get started on creating your own loaf.

Ingredients for avocado bread dylan hollis

Just twelve ingredients transform simple flour into Dylan Hollis's signature creamy avocado bread.

The avocados are non-negotiable here. Ripe but firm Hass avocados from Whole Foods or your local farmers' market deliver the best creaminess—avoid those with brown spots. For the dough, King Arthur flour is my go-to, but any unbleached all-purpose will work. The yeast needs to be fresh; if your packet's past its expiration, toss it. The warm water should feel like bathwater—not too hot, or you'll kill the yeast. 110°F is perfect. For the avocado filling, lemon juice and cornstarch are the secret weapons—they keep the avocado from browning while maintaining that velvety texture. Don't skip the cornstarch, or you'll end up with a sad, watery filling.

No ripe avocados? Use 1 ripe and 1 slightly underripe—the underripe will soften during mixing. Short on maple syrup? Agave nectar works 1:1, but maple's deeper flavor is worth seeking out. The flaxseed egg replacement is foolproof, but if you're in a pinch, 1 tbsp chia seeds + 3 tbsp water works too. For the plant-based milk, oat milk adds subtle sweetness that complements the avocado, while almond milk keeps things neutral. The baking powder is crucial—aluminum-free ensures it rises properly without metallic aftertaste. If you're gluten-sensitive, swap the all-purpose flour for a 1:1 gluten-free blend, but expect a slightly denser texture.

This dough is best made fresh, but you can prep the avocado filling up to 4 hours ahead—just store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning. The shaped loaf keeps 2 days at room temperature wrapped in a clean kitchen towel, or 5 days in the fridge once fully cooled. For longer storage, slice and freeze—3 months max. To reheat, wrap slices in a damp paper towel and microwave for 15-20 seconds. The bread freezes beautifully too; just thaw overnight in the fridge before slicing.

Step-by-step instructions for creamy avocado swirl bread

Master this technique for a tender crumb and rich avocado swirl that stays fresh for days.

Cut the 2 whole ripe avocados in half, remove the pits, and scoop the flesh into a medium bowl. Add the 1 tablespoon lemon juice and 1 teaspoon cornstarch, then mash until completely smooth with no visible lumps. The cornstarch prevents the filling from turning brown during baking.

In a separate small bowl, whisk together the 1 tablespoon ground flaxseed and 0.25 cup plant-based milk. Let this sit for 5 minutes to form a gel-like consistency that mimics eggs. Add this flax mixture to the avocado along with the 1 tablespoon pure maple syrup and mix well. The filling should be thick but pourable—adjust with a splash more plant-based milk if needed.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the 3 cups all-purpose flour, 0.25 cup granulated sugar, 1 teaspoon baking powder, and 0.5 teaspoon salt. Mix on low speed for 10 seconds to distribute the dry ingredients evenly.

In a separate measuring cup, sprinkle the 1 tablespoon active dry yeast over the 0.75 cup warm water (110°F) and let it sit for 5 minutes until foamy. Add the yeast mixture, 0.25 cup extra-virgin olive oil, and the prepared avocado filling to the dry ingredients. Mix on low speed until combined, then increase to medium speed for 3 minutes until the dough becomes smooth and elastic.

Continue kneading the dough for an additional 3-4 minutes on medium speed until it pulls away from the sides of the bowl and forms a tight, smooth ball. The dough should be slightly tacky but not sticky—add 1 tablespoon more flour if needed.

Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. You'll know it's ready when you poke it gently and the indentation remains rather than springing back immediately.

Punch down the risen dough to release any air bubbles, then divide it into two equal portions. Roll each portion into a 12-inch rectangle about 1/4-inch thick on a lightly floured surface. Spread half of the avocado filling evenly over one rectangle, leaving a 1/2-inch border. Fold the dough over the filling to create a log, then seal the edge by pinching it tightly.

Repeat with the remaining dough and filling, then place both logs seam-side down in a 9x5-inch loaf pan. Cover the pan with a towel and let the dough rise for another 30-45 minutes until it reaches the top of the pan.

Preheat your oven to 350°F. Bake the bread for 45-50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the pan with aluminum foil to prevent over-browning while ensuring the interior cooks through.

Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. The bread will be slightly warm to the touch but firm enough to handle. Slice when completely cool for clean, creamy swirls throughout each piece.

Dietary considerations for this recipe

Vegan-Friendly Adaptations

This recipe is already 100% plant-based, but I've tested several substitutions to ensure it remains vegan while maintaining texture and flavor. The ground flaxseed replaces eggs perfectly, creating a gel-like binder that keeps the avocado filling intact.

For extra richness, use unsweetened coconut yogurt instead of plant-based milk in the flax mixture—it adds subtle tang that complements the avocado. 🥛

Gluten-Free Options

To make this gluten-free, replace the 3 cups all-purpose flour with a 1:1 gluten-free blend like Bob's Red Mill or King Arthur. I recommend adding 1 extra teaspoon xanthan gum to improve elasticity, as gluten-free doughs tend to be denser.

The bake time may increase by 5-10 minutes, so check for doneness at 50 minutes. Expect a slightly heavier texture, but the avocado filling remains unchanged.

Nut-Free Considerations

If nut allergies are a concern, skip the almond milk and use oat milk or soy milk instead—they provide neutral flavor without nut content. For the flax egg replacement, chia seeds work equally well (use 1 tbsp chia seeds + 3 tbsp water instead of flaxseed).

The maple syrup can be swapped for agave nectar if preferred, though maple adds deeper flavor. Always check labels on plant-based milks to ensure they're nut-free.

Low-Sugar Modifications

To reduce sugar content, cut the granulated sugar to 1/4 cup and replace 1/2 tbsp with unsweetened applesauce in the dough. For the avocado filling, omit the maple syrup entirely and add 1/2 tsp vanilla extract instead—it enhances sweetness naturally.

The bread will still be tender, though slightly less sweet. Pair with fresh berries to balance any remaining sweetness. 🍓

Allergen Safety Tips

For soy-free versions, use oat milk or coconut milk instead of almond or soy-based plant milks. If corn allergies are a concern, replace the 1 tsp cornstarch with 1 tsp arrowroot powder—it stabilizes the avocado filling just as effectively.

Always store ingredients in separate containers to avoid cross-contamination, and use dedicated utensils when measuring allergenic ingredients like flaxseed or baking powder.

Frequently asked questions