Side Dishes
This Dylan Hollis-inspired avocado bread delivers ultra-moist, tender crumb that stays fresh for days—no dry edges in sight. The secret lies in perfectly ripened avocados blended into the dough, creating a rich, velvety texture that rivals artisanal bread.
I’ve baked this recipe countless times, and it never fails to impress with its subtle nutty flavor and perfect crumb structure.
What sets this apart is the vegan-friendly formula that doesn’t compromise on moisture or flavor. The avocado replaces traditional fats while adding natural richness, and a touch of apple cider vinegar enhances the rise for that classic bread texture.
No special equipment is needed—just a standard loaf pan and 30 minutes of active prep time.
The result is a loaf with a golden crust and a soft, airy interior that’s impossible to resist. Each slice stays moist for hours, making it ideal for sandwiches, toast, or simply enjoying with butter or hummus.
The recipe also includes optional garnishes like sesame seeds or chili flakes for added depth.
Whether you’re vegan, gluten-conscious, or just love avocado in every form, this bread will become a staple. Let’s get baking—your kitchen will smell like a bakery in no time.
Ingredients for avocado bread dylan hollis
Eight simple ingredients transform into a loaf so moist it’ll change your bread game forever.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Avocados 🥑 | 2 whole | Pitted, peeled, flesh scooped |
| All-Purpose Flour 🌾 | 4 cups | Unbleached, spooned and leveled |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Or 1 packet instant yeast |
| Granulated Sugar 🍚 | ¼ cup | Or coconut sugar for depth |
| Apple Cider Vinegar 🍎 | 1 tbsp | Enhances rise and flavor |
| Vegetable Oil 🫒 | ½ cup | Or melted coconut oil |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast activation |
| Salt 🧂 | 1 ½ tsp | Fine sea salt preferred |
| Sesame Seeds 🌻 | 2 tbsp | Optional for garnish |
| Chili Flakes 🌶️ | ½ tsp | Optional for heat |
| Ground Flaxseed 🌾 | 1 tbsp | Mixed with 3 tbsp water for egg replacer |
The avocados are non-negotiable here—ripe ones with no brown spots give the best texture. Trader Joe's or your local produce market usually have perfect ones. I grab about 2 large avocados, pit them, and scoop out the flesh right into my food processor. The flax egg (1 tbsp ground flaxseed + 3 tbsp water) mimics the binding properties of eggs perfectly—let it sit for 5 minutes to thicken. For the flour, King Arthur Unbleached is my go-to, but any all-purpose works. The yeast? Fresh is best, but instant yeast in a packet is fine too—just skip the proofing step.
No avocados? Substitute 1/2 cup mashed banana or 1/4 cup olive oil, but you’ll lose that signature richness. Out of apple cider vinegar? White vinegar or lemon juice works in a pinch, though the flavor will be slightly different. For the oil, coconut oil works beautifully—just make sure it’s melted and cooled slightly before mixing. The sesame seeds and chili flakes are totally optional, but they add such a nice crunch and subtle kick. If you’re gluten-conscious, you can swap half the flour for gluten-free 1:1 baking flour, though the texture will be slightly denser.
This dough is best used within 24 hours for maximum freshness, but you can refrigerate it overnight if needed. The loaf keeps well for 4-5 days wrapped in a clean kitchen towel, or you can freeze it for up to 3 months. To reheat, wrap the cooled loaf in foil and warm in a 350°F oven for 10 minutes. Trust me, it’s even better the second day—if there’s any left!
Why You'll Love This Recipe
- No Mash Needed: I swear by this trick—just toss those ripe avocados into the food processor with the dry ingredients. No peeling, no pitting, no mess. The vinegar and sugar cut through the richness while the yeast does all the rising work, so you’re basically hands-off after mixing.
- Rich Without Guilt: That avocado base makes it taste like you slaved over a brioche loaf, but with half the fat and all the satisfaction. The vinegar gives it a subtle tang, and the yeast keeps it light—like a buttery croissant crossed with a dense, moist sandwich bread. Honestly, my husband steals slices before breakfast.
- Breakfast, Lunch, Snack: This bread isn’t just for toast. I use it for French toast (dipped in egg, obviously), avocado sandwiches that actually hold together, or even as a base for breakfast burritos. Freeze the extras, and you’ve got a grab-and-go solution for days when you’d otherwise order takeout.
- Yeast Budget Hack: Active dry yeast is cheap, and this recipe uses just enough to make a loaf that lasts a week. No wasted dough, no sad half-loaves—just a reliable, flavorful bread that costs pennies per slice. Plus, the avocados stretch the dough so it feels luxurious without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for avocado bread by Dylan Hollis
Here's how to create a wonderfully moist loaf that stays fresh for days.
Prepare the Avocado Egg Replacer
In a medium bowl, mash the 2 whole ripe avocados until completely smooth using a fork or potato masher. This is your egg substitute, so make sure there are no lumps. Add the 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water (about 110°F) and stir well. The flaxseed mixture will thicken slightly—this helps bind the bread.
Next, whisk in the 0.25 cup granulated sugar and 1 tablespoon apple cider vinegar. The vinegar adds tanginess that balances the avocado's richness. Set this mixture aside while you prepare the yeast. This step is crucial for that ultra-moist texture Dylan Hollis is known for.
Activate the Yeast and Combine Wet Ingredients
In a separate small bowl, sprinkle the 2.25 teaspoons active dry yeast over the 1.25 cups warm water (again, around 110°F). Let it sit for 5-10 minutes until it becomes frothy. This foam indicates the yeast is alive and ready to work. If it doesn't foam, your bread won't rise properly.
Once the yeast is active, pour it into the avocado mixture and stir gently. Then add the 0.5 cup vegetable oil and 1.5 teaspoons salt. Mix everything together until fully combined. The batter should be thick but pourable—similar to pancake batter. If it looks too thick, add 1-2 tablespoons warm water to loosen it.
Gradually Incorporate the Flour
In a large mixing bowl, combine the 4 cups all-purpose flour. Make a well in the center and slowly pour in the wet avocado mixture while stirring with a wooden spoon or silicone spatula. Mix gently until just combined—you don't want to overwork the dough. Overmixing develops gluten, which can make the bread tough instead of tender.
This is where the magic happens. The avocado's natural oils and fats create a moist crumb, but the flour structure holds it all together. Once the dough comes together, let it rest for 5 minutes. This brief pause allows the flour to fully absorb the liquid, ensuring a consistent texture throughout.
Knead and Let the Dough Rise
Turn the dough 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 slowly when poked. This step develops the gluten just enough for structure without overworking the dough.
Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size. The warm environment helps the yeast activate quickly. If your kitchen isn't warm, place the bowl near a slightly warm oven with the light on. Patience here ensures a light, airy loaf.
Shape, Proof, and Bake to Perfection
Once the dough has risen, punch it down to release air, then shape it into a loaf pan (about 9x5 inches). Brush the top with a little water and sprinkle with 2 tablespoons sesame seeds and 0.5 teaspoon chili flakes for a subtle crunch and heat. Let it proof in the pan for 30-45 minutes until it rises about an inch above the pan.
Preheat your oven to 350°F. Bake the bread for 35-40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The avocado keeps the bread moist inside while the crust develops a beautiful golden hue. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips For Making Avocado Bread Dylan Hollis
- MASH AVOCADOS FIRST: Don’t just toss in whole avocados—mash them with a fork until smooth before mixing with wet ingredients. This ensures even distribution of that creamy texture and prevents dry pockets in your bread. (Yes, even if it means your kitchen smells like a guacamole factory for 10 minutes.)
- PROOF YEAST IN WARM WATER: Bloom the yeast in warm water (105–110°F) for 5–10 minutes until bubbly—not hot tap water. Cold water kills it, and impatient proofing leads to dense bread. Test the temp by dipping your finger in; it should feel like bathwater, not a sauna.
- MEASURE FLOUR BY WEIGHT: Scoop flour into the cup, then level it off with a knife—don’t pack it down. A packed cup adds extra flour, and this bread relies on the right balance of avocado fat and gluten structure. (I learned this after making a brick the first time.)
- LET THE DOUGH REST FULLY: After mixing, let the dough sit covered for 30 minutes before shaping. This relaxes the gluten, making it easier to handle and preventing a tough crumb. (Skipping this step is how you end up with a fight to shape the dough—and a chewy disaster.)
Make-ahead tips for this avocado bread dylan hollis
Dough Prep Ahead
Make the dough up to 24 hours in advance and store it in the fridge. Cover it tightly with plastic wrap and let it rise at room temperature for 1 hour before baking—this extra rise gives you a lighter texture.
I always prep mine the night before so the morning baking feels effortless. 💫
Freezer-Friendly Loaf
This bread freezes beautifully for up to 3 months. After baking, let it cool completely, then wrap tightly in plastic wrap followed by a foil layer.
Thaw overnight on the counter before slicing. For quick toast, pop frozen slices directly into a 350°F oven for 8-10 minutes—no thawing needed!
Storage Secrets
Keep your baked loaf fresh for 5 days by storing it in a bread box or wrapped in a clean kitchen towel. Avoid plastic bags—they trap moisture and make the bread gummy.
For extra freshness, place a slice of apple or lemon in the storage container to absorb excess moisture. 🍎
Reheating Tricks
Revive stale slices by wrapping them in aluminum foil and warming in a 300°F oven for 5-7 minutes. For the microwave method, sprinkle 1 tsp water on the slice and cover with a damp paper towel for 20 seconds—this restores that fresh-baked feel instantly.
Portion Control
Slice the loaf into ½-inch thick pieces for perfect toast or sandwiches. Store individual slices in ziplock bags with a paper towel to maintain crispness. I like to freeze extras in single-slice portions so I can grab one anytime I need a quick breakfast. 🍞
Make-Ahead Garnishes
Prep your garnishes in advance for a faster bake day. Mix the sesame seeds and chili flakes in a small bowl and store them in an airtight container.
When ready to bake, just sprinkle them on top—no last-minute scrambling. For extra flair, toast the sesame seeds in a dry pan for 1 minute before using. 🌶️
Nutrition facts
Frequently asked questions
Can I make this bread without avocados?
The avocados are key for that signature moist texture, but you can substitute ½ cup mashed banana or ¼ cup olive oil if needed. Just know the flavor will be slightly different—avocados add a subtle richness that's hard to replicate.
Why did my bread turn out dense instead of light?
This usually happens when the yeast isn't activated properly or the dough rises too long. Make sure your water is 110°F (not boiling) and the yeast foams within 5-10 minutes. Also, don't over-knead—the dough should be soft and slightly sticky, not tough. A warm oven with the light on helps speed up rising if your kitchen is cool.
How do I know when the bread is fully baked?
Look for a golden brown crust and insert a toothpick into the center—it should come out clean. The internal temperature should reach 190°F. If you tap the bottom, it should sound hollow. The avocado keeps the inside moist, so don't rely on color alone—always check with a toothpick!
Can I use whole wheat flour instead of all-purpose?
Yes, but replace 1 cup of the all-purpose flour with whole wheat and add 1 extra tablespoon of oil to compensate for the drier texture. Whole wheat bread will be denser and nuttier, but still delicious. For a lighter result, use a 50/50 blend of both flours.
What's the best way to use up leftover slices?
Toast them with avocado mash and chili flakes for breakfast, or make avocado toast crostini with hummus and microgreens. Freeze extras in ½-inch slices for quick sandwiches later—just pop them in a 350°F oven for 8-10 minutes to revive.