Avocado Bread Recipe by Dylan Hollis: Avocado-Inspired Loaf With Nutty Sweetness

Dylan Hollis' avocado bread transforms a simple loaf into a rich, nutty masterpiece with just one unexpected ingredient—ripe avocado. This isn’t your average bread; it’s a vegan-friendly creation where creamy avocado replaces butter, creating a tender crumb with subtle sweetness that lingers between bites.

The key? Balancing hydration while preventing oxidation, so every slice stays moist and flavorful.

What makes this recipe special is how the avocado’s natural oils replace traditional fats, yielding a loaf that’s naturally sweetened without sugar and packed with nutrients. The texture is a revelation—soft yet sturdy, with a golden crust that hints at the avocado’s depth inside.

No special equipment is needed, just a standard loaf pan and patience for the dough to develop its signature character.

The result is a bread so versatile and satisfying it could be breakfast, lunch, or a side dish. Toast it for crispy edges, slice it for sandwiches, or enjoy it plain with a smear of almond butter.

The aroma alone—warm, nutty, and slightly tropical—will have everyone asking for seconds. This is bread that doesn’t just fill you up; it delivers a moment of culinary joy.

Perfect for vegans, those avoiding dairy, or anyone craving a bread with depth beyond the ordinary, this recipe proves avocado belongs in the bread basket. Let’s get baking—your loaf will be worth every ripe avocado used.

Ingredients for avocado bread dylan hollis

Eight simple ingredients transform ripe avocado into bread so moist and nutty it feels like dessert.

The avocados are non-negotiable—ripe but not mushy, with that slight give when pressed. Trader Joe’s or Whole Foods carry the best for this recipe, but any grocery store’s produce section works if you pick firm ones. The key is to use them within a day of purchase to avoid oxidation. For the yeast, Bob’s Red Mill is my go-to brand—it stays fresh longer than store-brand options. The olive oil should be extra-virgin; anything less will compromise the bread’s richness. And if you’re wondering about the almond milk, Silk unsweetened is my top pick for its neutral flavor.

No almond milk? Oat milk or soy milk work just as well, but avoid flavors like vanilla or chocolate. Running short on vanilla? A pinch of nutmeg adds depth, though it’s not identical. The flax egg is essential for binding—don’t skip it, even if you’re vegan. For the sugar, coconut sugar works 1:1, but it has a caramel note that’s lovely here. If your avocados start browning before you’re ready, toss them in lemon juice or wrap tightly in plastic wrap. The cinnamon is where the magic happens—it’s the secret to that subtle sweetness the intro promises. No cinnamon? Cardamom at half the amount gives a different but still beautiful warmth.

This dough is sticky—don’t fight it. Line your loaf pan with parchment paper for easy removal, and grease it lightly with olive oil. The bread keeps best at room temperature for 2 days, wrapped in a clean kitchen towel. For longer storage, slice and freeze—it reheats beautifully in a 350°F oven for 5-7 minutes. I always make a double batch; the extra loaf disappears faster than you’d think. The crust stays crisp for about 12 hours after baking, so slice it fresh if you’re serving guests. And if anyone asks why it’s so good? Just tell them it’s the avocado.

Step-by-step instructions for avocado-inspired loaf with nutty sweetness

Here's how to transform ripe avocados into a tender, flavorful loaf that's perfect for breakfast or snacking.

In a small bowl, whisk together the 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes until it thickens into a gel-like consistency. This flax egg replaces traditional eggs while adding moisture and structure. Meanwhile, in a separate bowl, combine the 2.25 teaspoons active dry yeast with 1 cup warm water (around 110°F) and 1 tablespoon granulated sugar. Let it sit for 5-10 minutes until frothy—this confirms your yeast is alive and ready to work.

I always test my yeast this way first. If it doesn't bubble after 10 minutes, your bread won't rise properly. The warm water is crucial—too hot and you'll kill the yeast, too cold and it won't activate. The sugar jumpstarts the fermentation process, giving you that perfect rise.

In a large mixing bowl, mash the 2 whole ripe avocados with a fork until smooth. Stir in the 0.5 cup unsweetened almond milk, 0.25 cup extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and the flax egg mixture. The lemon juice prevents browning while adding brightness, and the olive oil adds richness that balances the avocado's creaminess.

In a separate bowl, whisk together the 4 cups all-purpose flour, 1.5 teaspoons salt, and 1 teaspoon cinnamon. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. You'll want to avoid overmixing—this can develop gluten and make the bread dense. The dough will be thick and slightly sticky, almost like a batter, which is normal for this recipe.

Pour the yeast mixture into the dough and stir until fully incorporated. The dough should come together into a shaggy mass. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has nearly doubled in size. A good test is to gently press the dough—if it springs back slowly, it's ready. If it springs back quickly, let it rise a bit longer.

I like to place my bowl on top of my oven with the light on for gentle warmth. The yeast needs time to ferment and create air pockets that will make your bread light and tender. Don't rush this step—proper rising is what gives this bread its airy texture despite the avocado's density.

Once the dough has risen, turn it out onto a lightly floured surface and gently shape it into a loaf. For a classic look, fold the sides toward the center and roll it into a log shape. Place the loaf seam-side down into a greased 9x5-inch loaf pan. Cover it again with a towel and let it proof for another 30-45 minutes until it rises about an inch above the pan.

This second rise ensures the bread will have a good oven spring. I tap the pan gently—if it feels firm and springs back slowly, it's ready. The dough should fill the pan but still have some give when pressed. Overproofing can lead to a dense loaf, so keep an eye on it during this final rise.

Preheat your oven to 350°F. Once the dough has proofed, bake the loaf for 45-50 minutes, or until the top is golden brown and it registers 190°F on an instant-read thermometer. The bread is done when it sounds hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with foil to prevent over-browning.

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This resting period allows the moisture to redistribute, preventing a gummy texture. The bread will be tender with a slightly crisp crust, and the avocado flavor will shine through with warm, nutty sweetness from the cinnamon.

Perfect pairings for this recipe

Breakfast Pairings

Start your day with this bread as a base for a vegan banana pancake stack. Mash 1 ripe banana with 2 tablespoons maple syrup and spread it on thick slices of warm avocado bread.

Top with 2 tablespoons almond butter and a sprinkle of chopped walnuts. The nutty sweetness of the bread complements the banana’s natural sugars perfectly. 🍌

For a savory twist, try a toasted avocado bread with smoked almond butter. Lightly toast a slice and spread with 2 tablespoons smoked almond butter (like Justin’s).

Drizzle with a touch of honey or agave and sprinkle with flaky sea salt. The smoky depth pairs beautifully with the bread’s natural richness.

Lunch and Snack Ideas

Create a vegan avocado toast upgrade by mashing ½ avocado with 1 tablespoon lemon juice, ½ teaspoon garlic powder, and a pinch of salt. Spread it on a slice of avocado bread and top with microgreens or sliced radishes.

The bread’s texture holds up perfectly to the creamy avocado topping. 🥑

For a hearty snack, make a peanut butter and jelly sandwich with a twist. Use strawberry jam (like Bon Appétit brand) and crunchy peanut butter (like Smucker’s Natural). The bread’s slight sweetness enhances the jam’s flavor without overpowering it.

Dessert Pairings

Dip warm slices of avocado bread into dark chocolate-dipped strawberries. The bread’s natural sweetness and cinnamon warmth contrast beautifully with the bitter-sweet chocolate. Use Ghirardelli 72% dark chocolate for a rich, velvety finish. This combo feels indulgent yet balanced. 🍓

For a cozy treat, serve the bread with vanilla bean ice cream (like Ben & Jerry’s or Häagen-Dazs). The bread’s nutty, slightly sweet profile pairs wonderfully with the creamy, cold ice cream. Sprinkle with crushed pistachios for extra texture and crunch.

Beverage Pairings

Sip on a spiced chai latte while enjoying this bread. The cinnamon and cardamom notes in the chai complement the bread’s warm spices beautifully. I love Bigelow Chai Tea for its robust flavor. ☕

A cold-brew coffee with a splash of oat milk is another fantastic match. The bread’s richness stands up to the bold flavors of dark roast coffee, especially if you add a dash of cinnamon to your cup. For a refreshing twist, try matcha iced tea with a hint of honey.

Frequently asked questions