Avocado Bread Recipe by Dylan Hollis: Creamy Green Swirls With Crusty Crown

Dylan Hollis' avocado bread delivers creamy green swirls that transform a simple loaf into a showstopper side dish. The secret lies in blending ripe avocado directly into the dough, creating tender crumb and a vibrant, marbled appearance that's impossible to resist.

This recipe proves you don't need butter or eggs to achieve restaurant-quality texture—just a few simple ingredients and precise technique.

The magic happens when you fold avocado into the wet ingredients before combining with flour, ensuring those signature swirls without overmixing. Baking at 375°F yields a crusty crown with a soft, moist interior that's perfect for sandwiches or serving alongside soups.

The avocado adds natural richness while keeping the bread light and airy.

What you'll end up with is a loaf that looks as impressive as it tastes—golden crust contrasting with those creamy green swirls throughout. The flavor is subtly herby from the avocado, with just enough tang to balance the bread's natural sweetness.

This recipe builds confidence in vegan baking while delivering results that even non-vegans will crave.

Perfect for brunch spreads, picnic baskets, or as a centerpiece for plant-based meals, this bread keeps well for 3 days wrapped in a towel. The method scales easily for larger batches, making it ideal for gatherings where you want to impress without stress. Let's get started on this showstopping loaf.

Ingredients for avocado bread dylan hollis

Nine simple ingredients create a visually stunning vegan loaf with vibrant green swirls and restaurant-quality texture.

The avocados are the star—choose fully ripe ones with no brown spots, as they'll yield the creamiest swirls. Trader Joe's and Whole Foods carry excellent organic avocados year-round. For the yeast, always check the expiration date—old yeast won't activate properly, and you'll end up with dense bread. The flaxseed egg replacement is crucial here; grind it fresh for maximum binding power. Bob's Red Mill flaxseed works perfectly. When measuring flour, use the spoon-and-level method for consistent results—packing the cup creates dense bread.

No ripe avocados? Substitute 1 cup mashed banana for a slightly sweeter loaf, though the texture will differ. Running out of apple cider vinegar? Lemon juice works 1:1. For a more robust flavor, swap half the water for vegetable broth. The maple syrup can be omitted if you prefer less sweetness, though it enhances the avocado's natural richness. If you're baking at high altitude, reduce yeast by 0.25 tsp and add 1 tbsp extra olive oil to compensate for drier conditions. Prefer a different topping? Poppy seeds or sesame seeds both work beautifully.

This bread keeps exceptionally well—wrap it in a clean kitchen towel for 3 days at room temperature, or freeze for up to 3 months for freshness. For reheating, wrap slices in foil and warm at 350°F for 5 minutes. The avocado swirls darken slightly over time but remain delicious. I always bake two loaves—the extra freezes perfectly for weekend brunches. The crust stays crisp for 24 hours if stored properly, making it ideal for sandwiches or toast. For optimal freshness, store any unused avocado flesh in the fridge, sealed with plastic wrap pressed directly on the surface.

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

Here's how to craft this moist, vibrant bread with professional precision.

In a medium bowl, scoop the flesh from the 2 whole ripe avocados using a spoon, removing all pits and skins. Mash the avocado flesh until completely smooth—no lumps allowed. This is your base for the creamy swirls that will define the bread's texture. Add the 1 tbsp ground flaxseed and 1 tbsp maple syrup to the avocado mixture, then stir vigorously until fully combined.

Next, incorporate the 1 tbsp apple cider vinegar and 1.5 tsp salt into the avocado mixture. The vinegar adds subtle tang that balances the richness, while the salt enhances all flavors. Cover this mixture with plastic wrap and set it aside at room temperature. The acidity in the vinegar will help preserve the avocado's vibrant color and prevent browning during the baking process.

In a separate large bowl, combine the 1 cup warm water (110°F) with the 2.25 tsp active dry yeast and 0.25 cup granulated sugar. Let this mixture sit for 5-7 minutes until it becomes frothy and bubbly. This indicates the yeast is active and ready to work. If it doesn't bubble, your yeast may be old—start fresh with a new packet.

Once the yeast mixture is active, add the 0.25 cup extra-virgin olive oil and stir gently. Then gradually incorporate the 3.5 cups all-purpose flour and remaining 1.5 tsp salt, mixing just until the dough begins to come together. Avoid overmixing at this stage—you want to preserve the gluten structure for a good rise while keeping the bread tender. The dough should be slightly sticky but manageable.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes by hand, using a folding technique rather than aggressive pounding. This develops just enough gluten to create structure while maintaining the bread's tender crumb. The dough should be smooth and elastic, though slightly softer than traditional bread dough due to the avocado content.

Form the dough into a rectangle about 12x8 inches and transfer it back to your mixing bowl. Cover with a clean kitchen towel and let it rise at room temperature for 1 hour, or until it has doubled in size. The avocado mixture will help keep this dough moist during rising, preventing it from drying out—a common issue with high-moisture doughs.

After the dough has risen, gently press it down to release some of the air, then roll it out again into a 12x8-inch rectangle on a parchment-lined baking sheet. Spread the avocado mixture evenly over the dough, leaving a ½-inch border around the edges. This border will help contain the filling during baking and create that classic swirled effect.

Using a sharp knife or offset spatula, carefully cut the dough into 8 equal strips from the long side, then fold each strip toward the center like a book. Press gently to seal the edges. This creates the signature swirl pattern while trapping the creamy avocado filling inside. Sprinkle the 2 tbsp sesame seeds evenly over the top for texture and visual appeal.

Preheat your oven to 375°F with a rack positioned in the middle. Bake the bread for 30-35 minutes until the top is deep golden brown and the internal temperature reaches 190°F. The bread should sound hollow when tapped on the bottom, indicating it's fully baked. If the top browns too quickly, tent loosely with aluminum foil to prevent over-browning while allowing steam to escape.

Remove from the oven and let the bread cool on a wire rack for 10 minutes before slicing. The internal temperature will rise slightly during cooling, ensuring even doneness throughout. The sesame seeds should be toasted to a rich golden color, and the crust should be crisp enough to shatter slightly when broken. Serve warm for maximum creaminess in each bite.

Essential equipment for perfect results

Kitchen Scale

Precision is key when measuring ingredients like yeast and flaxseed—even small variations can affect texture. I recommend a digital kitchen scale (like the OXO Good Grips) for accurate measurements of the 2.25 tsp yeast and 1 tbsp ground flaxseed.

Scales eliminate packing issues with flour and ensure consistent dough development. For the avocado, use a food scale to confirm you're using exactly 2 whole avocados for optimal creaminess. 💡

Stand Mixer

While this recipe can be mixed by hand, a stand mixer with a dough hook attachment (like the KitchenAid Artisan Series) saves time and effort when kneading the dough. Set it to speed 2 for 5 minutes to develop gluten without overworking.

The mixer's consistent speed ensures even dough development, especially important when incorporating avocado. If you don't have one, use a wooden spoon to mix by hand for 7-10 minutes.

Baking Sheet

Use a half-sheet pan (18x13 inches) lined with parchment paper for easy release and clean-up. The parchment prevents sticking and helps create that crispy crown—just be sure to preheat the pan in the oven for 5 minutes before adding the dough.

For extra crispiness, I recommend a dark-colored baking sheet (like Wilton's dark metal pans) which conducts heat better for browning.

Offset Spatula

An offset spatula (like OXO Good Grips) is essential for spreading the avocado mixture evenly over the dough and creating those signature swirls. Its flexible head helps smooth the filling without tearing the dough.

Use it to gently press the dough strips closed after folding—this ensures the filling stays contained during baking. A sharp chef's knife works too, but the spatula gives you more control for clean cuts. ✨

Digital Thermometer

Monitoring the internal temperature of your bread ensures perfect doneness. A digital instant-read thermometer (like Thermoworks ThermoPop) lets you check the bread's core—it should reach 190°F before removing from the oven. This is especially important with high-moisture doughs like this one, where overbaking can dry out the crumb.

I also use it to confirm the warm water is at 110°F for yeast activation—too hot and you'll kill the yeast! 🌡️

Kitchen Towels

Keep your dough moist during rising with clean, lint-free kitchen towels (like Viva brand). Fold the dough loosely in a towel to trap steam while allowing airflow. Avoid plastic wrap—it can trap too much moisture and create a gummy texture.

For extra insurance, place the bowl in a warm oven (turned off) with a pan of boiling water underneath for 5 minutes before rising to create a humid environment. This helps the dough rise faster and more evenly. 💛

Frequently asked questions