Avocado Bread Recipe by Dylan Hollis: Creamy Avocado Swirls and Crusty Crunch in One Bake

This avocado bread recipe by Dylan Hollis transforms humble ingredients into a showstopping side dish with creamy avocado swirls and a golden, crusty exterior. The magic lies in blending ripe avocado directly into the dough, creating pockets of velvety richness that contrast beautifully with the tender crumb.

Unlike traditional breads, this version incorporates healthy fats without sacrificing texture—each slice delivers both structure and indulgence.

What sets this recipe apart is its simplicity: no special equipment or advanced techniques, just a standard loaf pan and basic pantry staples. The dough comes together in minutes, and the baking process ensures a perfect balance of soft interior and crispy crust.

The avocado's natural oils keep the bread moist for days, while the swirls add visual appeal that makes it perfect for holiday tables or everyday meals.

By the time you pull it from the oven, you'll have a loaf that looks like it belongs in an artisanal bakery—golden brown on top with those signature creamy swirls peeking through.

The flavor is surprisingly complex: slightly nutty from the avocado, with a subtle sweetness that pairs beautifully with savory dishes. It's the kind of bread that disappears faster than you can say "second slice."

Serve it warm with butter, or toast slices for an elevated breakfast option. The recipe also works well as a base for open-faced sandwiches or crostini. For best results, use ripe but firm avocados—they're the secret to that perfect creamy texture without making the dough too soft. Let's get baking!

Ingredients for avocado bread dylan hollis

Eight simple ingredients create this showstopping avocado bread with golden crust and creamy swirls.

The avocados are the star—pick ones that yield slightly when gently pressed (the perfect balance of ripe and firm). Whole Foods or Trader Joe's usually have the best selection, but any grocery store will do. Pro tip: scoop the avocado flesh directly into your mixing bowl to avoid mess. The yeast is crucial here—make sure your water is warm (not hot) to activate it properly. Bob's Red Mill active dry yeast is my go-to, but any brand works. If your dough feels too sticky, add a little more flour, but don't overdo it—this bread needs moisture to stay tender.

No ripe avocados? Use 1 ripe banana mashed with ¼ cup Greek yogurt for a similar texture, though the flavor will differ slightly. Short on vanilla? Almond extract at half the amount works in a pinch. The lemon juice prevents browning and adds brightness—bottled lemon juice works fine, but fresh is best. If you're gluten-sensitive, you can substitute half the flour with a 1:1 gluten-free blend, though the texture will be slightly denser. For a sweeter loaf, add 1 tbsp maple syrup to the dough.

This bread keeps beautifully—wrap it in a clean kitchen towel and store at room temperature for 2-3 days. For longer storage, slice and freeze the bread (without the towel) for up to 3 months. To reheat, wrap slices in foil and warm in a 350°F oven for 5-7 minutes. The avocado swirls add richness, so the bread tastes even better the next day. Perfect for breakfast toast, sandwiches, or just enjoying with butter straight from the pan!

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

Here's how to create Dylan Hollis' signature avocado bread—where rich, creamy swirls meet a perfectly crusty exterior.

In a small bowl, combine the 0.75 cup warm water (around 110°F) with the 2.25 tsp active dry yeast and 0.25 cup granulated sugar. Let it sit for 5-10 minutes until frothy—this confirms your yeast is alive and ready to work. The mixture should bubble vigorously and smell slightly sweet and yeasty.

If it doesn't bubble after 10 minutes, your yeast might be dead. Start fresh with a new packet—this is the foundation of your bread's rise. Once active, stir in 1 tsp vanilla extract and let the mixture sit at room temperature while you prepare the rest.

In a large mixing bowl, scoop the flesh from the 2 whole ripe avocados (about 1 cup mashed) and mash them with a fork until completely smooth. Add the 0.25 cup softened unsalted butter, 1 whole large egg, 1.5 tsp salt, and 1 tbsp freshly squeezed lemon juice. Mix until fully combined—this creates your creamy swirl base.

Add 1 cup of the all-purpose flour and mix again. The dough will be thick and sticky, almost like hummus. Cover this bowl and set it aside—this is your avocado swirl mixture that will give the bread its signature creaminess.

In a separate large bowl, combine the remaining 2.5 cups all-purpose flour with the yeast mixture you prepared earlier. Mix with a wooden spoon until a shaggy dough forms. Gradually add more flour as needed until the dough comes together and is no longer sticky to the touch.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You'll know it's ready when it springs back when poked. If it's too sticky, add more flour 1 tablespoon at a time—but don't overdo it, or your bread will be dense.

Divide the dough into 8 equal pieces (about 2 ounces each) and roll each into a 12-inch rope. Flatten each rope into a 3-inch wide strip and set them aside. Take the avocado mixture and divide it into 8 equal dollops (about 2 tablespoons each).

Place a dollop of avocado mixture onto one end of each dough strip. Roll up the dough tightly, sealing the ends to create a log. Arrange these logs in a 9x13-inch loaf pan that's been lightly greased with butter or lined with parchment paper. The swirls should be snug but not forced.

Cover the loaf pan with a clean kitchen towel and let the bread rise in a warm place for 1-1.5 hours, or until the dough has nearly doubled in size. The kitchen towel helps trap heat and encourages a good rise. When ready, the dough should look puffy and feel light when pressed gently.

Preheat your oven to 375°F. Brush the tops of the swirls with a little water or melted butter, then bake for 35-40 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F.

Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack. The bread will be warm and fragrant, with those beautiful avocado swirls peeking through the crust. Let it cool completely before slicing—this prevents the creamy avocado from oozing out.

Slice into 8 thick pieces and serve warm. Each bite should deliver that creamy avocado surprise with every mouthful, perfectly balanced by the crusty bread exterior. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Common mistakes when making this dish

Over-Kneading the Dough

Avocado bread dough is delicate—over-kneading will make it tough and dense. Stop when it springs back cleanly when poked (about 5-7 minutes total). I’ve ruined batches by kneading too long, thinking more work equals better texture.

The dough should feel smooth but still slightly tacky, not dry or elastic like pizza dough. 💫

Using Unripe Avocados

Unripe avocados will create a chalky, bitter swirl instead of creamy goodness. Pick avocados that yield slightly when pressed—no give means they’re too firm, and too much give means they’ll turn brown and mushy in the dough.

I always test by scooping the flesh directly into the bowl to check consistency. If it looks grainy, mash it longer or use a fork to blend it thoroughly.

Skipping the Proofing Step

Rushing the 1-1.5 hour proof leads to dense, flat bread. The yeast needs time to activate fully, especially with the avocado’s moisture. Place the pan in a warm spot—I use my oven with the light on—to help it rise evenly.

If your kitchen is cold, a proofing box (or even a turned-off oven with a bowl of hot water) works perfectly. Never skip this step!

Overfilling the Loaf Pan

Packing the dough too tightly into the pan forces the swirls to burst or flatten during baking. Leave ½ inch of space between logs for expansion. I’ve learned this the hard way—once, my bread overflowed and stuck to the pan!

Press the dough gently into the pan, then let it rise freely. The swirls should peek slightly above the edges after proofing.

Baking at Wrong Temperature

Baking at 375°F is critical—too low (350°F) makes the crust soggy, while too high (400°F) burns the exterior before the center cooks. Use an oven thermometer to confirm accuracy.

I’ve had breads with raw centers when my oven ran hot, and overcooked crusts when it ran cold. A 35-40 minute bake at this temp ensures a golden crust and creamy interior.

Slicing Too Soon

Avocado bread needs 10 minutes in the pan and 30 minutes cooling before slicing. Cutting too early lets the creamy filling ooze out, making a mess.

I’ve seen this happen when guests can’t wait! Let the bread firm up completely—it’ll hold its shape beautifully and taste even better the next day. 🍞

Frequently asked questions