Avocado Bread Recipe: Dylan Hollis' Creamy, Herby Twist on Classic Loaf

Dylan Hollis' avocado bread recipe turns humble ingredients into a creamy, vegan loaf that rivals traditional breads—without eggs or dairy. The secret lies in perfectly mashed avocado, which replaces butter while delivering that signature tender crumb and rich flavor.

I've adapted this viral recipe to ensure foolproof results, whether you're baking for a snack, side dish, or plant-based meal centerpiece.

What sets this bread apart is the balance of textures: a soft, almost cake-like crumb with a subtle avocado nuttiness that disappears on the first bite. Fresh herbs like dill or chives add brightness, while whole-grain flour gives it structure.

The recipe uses simple pantry staples, but the technique—especially the avocado preparation—elevates it to something extraordinary. No special equipment needed beyond a loaf pan and mixing bowl.

Baking time is the key to success: about 45 minutes at 350°F yields a golden crust and perfectly set interior. The bread stays fresh for days wrapped in a towel, making it ideal for meal prep.

Slice it thick for sandwiches, toast it for breakfast, or serve it warm with olive oil and flaky salt. This isn't just bread—it's a versatile, plant-based masterpiece that proves vegan baking can be both nutritious and indulgent.

For those following the original viral recipe, I've kept the core techniques—like the avocado mash method and precise baking time—but simplified the steps for home bakers. The result is a loaf that's creamy, herby, and satisfying, with none of the heaviness of traditional bread.

Whether you're a seasoned vegan or just curious about plant-based baking, this recipe delivers restaurant-quality results in your own kitchen.

Ingredients for avocado bread dylan hollis

Eight simple ingredients transform into Dylan Hollis' signature creamy, herby vegan loaf.

The avocados are non-negotiable—ripe but not overripe, with no brown spots. Whole Foods or Trader Joe's usually carry perfect ones year-round. The yeast needs to be fresh; test it by dropping a packet into warm water with a pinch of sugar—if it bubbles within 5 minutes, it's active. For the flours, King Arthur brand all-purpose and whole-grain work beautifully, though Bob's Red Mill is a solid budget alternative. The herbs should be vibrant—bright green dill and chives from the grocery store's produce section will give you the best flavor. If you can't find fresh, dried dill at one-third the amount works in a pinch, but fresh is ideal for that signature brightness.

No avocados? Silken tofu blended until ultra-smooth mimics the creaminess, though texture will differ slightly. Swap the apple cider vinegar for white vinegar or lemon juice if needed, but the acidity is key for that tender crumb. The baking soda and yeast work together to create lift—don't skip either. For a sweeter loaf, add an extra tablespoon of sugar, but the recipe balances beautifully as written. If you're concerned about the whole-grain flour being too dense, sift it thoroughly before mixing to maintain that light texture. The olive oil should be extra-virgin for richness, but any good-quality olive oil will work.

This bread keeps exceptionally well—3-4 days wrapped in a clean kitchen towel at room temperature, or up to 5 days in the fridge once fully cooled. For longer storage, slice and freeze portions between parchment paper; they'll reheat perfectly in a toaster or oven. The loaf is best enjoyed within the first two days for peak freshness, though. If you're making it ahead for meal prep, bake it the day before and store it wrapped—it develops even more flavor overnight. The crust stays crisp for about 24 hours after baking, so slice it fresh for the best experience.

Step-by-step instructions for avocado bread with herby depth

This method transforms ripe avocados into a moist, flavorful loaf with crisp edges and tender crumb.

In a small bowl, combine the 2.25 tsp active dry yeast with 0.75 cup warm water (about 110°F) and 0.25 cup granulated sugar. Let sit for 5-7 minutes until frothy—this confirms the yeast is alive and ready to work. While waiting, halve the 2 whole ripe avocados, remove the pits, and scoop the flesh into a separate bowl.

Mash the avocado flesh until completely smooth, then whisk in 0.25 cup extra-virgin olive oil, 1 tbsp apple cider vinegar, and 1 tbsp lemon juice. This creates the bread's signature creamy foundation. The acidity from the vinegar and lemon brightens the avocado flavor while preventing bitterness. Set aside while you prepare the dry ingredients.

In a large mixing bowl, whisk together the 3 cups all-purpose flour, 1 cup whole-grain flour, 1.5 tsp salt, and 0.5 tsp baking soda. Sift the flours first for a lighter texture—this prevents dense pockets in the final loaf. Create a well in the center and pour in the yeast mixture, followed by the avocado mixture.

Using a wooden spoon or dough whisk, gently combine everything until just mixed. Avoid overworking the dough at this stage—you want to preserve the air incorporated during yeast activation. The dough will be sticky, but that's normal. Gradually add 0.25 cup chopped fresh dill and 0.25 cup chopped fresh chives, folding them in until evenly distributed. These herbs will infuse the bread with bright, aromatic notes.

Lightly flour a clean surface and turn out the dough. Knead for 5-7 minutes by hand or 3-4 minutes with a stand mixer using the dough hook until smooth and elastic. The dough should pull away from the sides of the bowl and spring back when pressed. If it's too sticky, wet your hands slightly to prevent tearing.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size. You'll know it's ready when the dough puffs noticeably and leaves an indentation when gently pressed. This first rise develops the bread's structure and flavor.

Punch down the risen dough to release air, then shape it into a 9x5-inch loaf pan by pressing the dough into the corners. Brush the top with a little extra-virgin olive oil and sprinkle with additional chives and dill for extra flavor. Cover the pan with a towel and let the dough proof again for 30-45 minutes until it rises just above the pan's rim.

Preheat your oven to 375°F during the final proof. This temperature ensures a crisp crust while keeping the interior moist. The bread is ready when it springs back slowly when pressed—this indicates it's fully proofed and ready for baking.

Bake the loaf for 45-50 minutes until the top is golden brown and an instant-read thermometer inserted into the center reads 205-210°F. The edges should pull away slightly from the pan, and the bread should sound hollow when tapped on the bottom. If the top browns too quickly, tent loosely with foil after 20 minutes to prevent over-browning.

Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack. The internal temperature will continue to rise slightly as it cools. Slice when completely cooled—this ensures clean cuts and prevents a gummy texture. The result should be a moist, creamy loaf with a crisp crust and fragrant herby aroma.

Dietary considerations for this avocado bread dylan hollis

Vegan-Friendly Foundation

This recipe is completely plant-based, relying on avocado as the fat source instead of butter or eggs. The 2 whole ripe avocados provide healthy fats that keep the bread moist without dairy, while apple cider vinegar and lemon juice replace eggs' binding properties.

The yeast and baking soda work together to create lift, so no animal products are needed for structure. 🌱

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose flour and whole-grain flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). You may need to add 1 extra tablespoon of xanthan gum to improve texture.

Keep the same liquid measurements, but expect a slightly denser crumb. Always check your blend's instructions for best results.

Nut-Free Considerations

This recipe is naturally nut-free, but if you're baking for others with allergies, double-check that your extra-virgin olive oil and flours aren't processed in facilities handling nuts.

Store-brand flours often have clearer allergen labels than name brands. For extra caution, use certified nut-free olive oil from brands like Primal Kitchen.

Sugar-Free Option

To make this bread sugar-free, omit the ¼ cup granulated sugar entirely. The avocado's natural richness and the apple cider vinegar will still create a tender crumb. For a subtle sweetness, add 1 teaspoon of vanilla extract or 1 tablespoon of maple syrup to the avocado mixture.

The herbs will keep the flavor profile bright and fresh.

Storage Flexibility

This bread stays fresh for 3-4 days at room temperature wrapped in a towel, or up to 5 days refrigerated. For longer storage, slice and freeze portions between parchment paper—they'll reheat beautifully in a toaster.

The vegan ingredients actually help preserve freshness longer than traditional bread. The whole-grain flour adds fiber, which may slightly reduce shelf life, but the avocado's natural oils help maintain moisture. ✨

Frequently asked questions