Avocado Bread Recipe: Dylan Hollis' Creamy, No-Waste Loaf

This creamy avocado bread inspired by Dylan Hollis’ approach transforms overripe avocados into a moist, golden loaf that’s perfect for toast or sandwiches. Using flax eggs and coconut oil, this vegan recipe creates a tender crumb with crisp edges—no waste, just flavor.

The secret lies in blending avocado until perfectly smooth, ensuring every bite stays rich and velvety.

With just 10 simple ingredients, this recipe is beginner-friendly yet impressive enough for guests. The flax eggs bind the dough without eggs, while coconut oil adds moisture and a subtle sweetness that complements the avocado’s natural richness.

Baking time is 45-50 minutes, yielding a loaf that slices neatly and stays fresh for days when stored properly.

What makes this bread special is its versatility—toast it for breakfast with hummus, mash it into avocado toast, or serve it alongside soups. The texture is light yet dense, with a slight tang from the avocado that balances the mild sweetness of the crust.

Perfect for brunch, snacks, or meal prep, this loaf proves that baking with overripe produce can be both practical and delicious.

The best part? You’ll use every part of the avocado, from peel to pit, minimizing food waste while creating something truly satisfying. Let’s get baking—this recipe is your new go-to for creamy, no-fuss bread that tastes like a bakery secret.

Ingredients for avocado bread dylan hollis

Ten ingredients, zero waste—this creamy avocado bread is your new bakery secret.

The avocados are the star, so pick the softest, darkest ones—those are the ripest and richest. Trader Joe's or local farmers markets often have the best selection. For the flax eggs, Bob's Red Mill ground flaxseed works perfectly, but any organic brand is fine. The seeds? Don’t toss them—they add subtle nuttiness and fiber. If you’re worried about bitterness, soak the chopped pit in water for 10 minutes first. For coconut oil, Virginias brand is my go-to—it’s organic and has that perfect balance of sweetness and richness that complements the avocado beautifully.

No flaxseed? Chia seeds work at double the amount, but the texture will be slightly denser. Running low on vanilla? Almond extract at half the amount gives a similar depth. The baking powder is non-negotiable here—Diamond Crystal has a gentler rise than other brands, which keeps the crumb tender. If you’re gluten-sensitive, swap the all-purpose flour for a 1:1 gluten-free blend, but expect a denser loaf. For the avocado pit, if you can’t find ripe avocados with soft pits, dried avocado powder (available online) works in a pinch—use 1 tbsp.

This dough is delicate—don’t overmix! Once baked, let it cool completely before slicing, or it’ll turn gummy. Store wrapped at room temp for 2 days, or freeze slices for 3 months. The crust stays crisp for about 24 hours, so toast it fresh for the best experience. For extra flavor, brush warm slices with melted coconut oil and sprinkle with flaky sea salt. The bread freezes beautifully too—wrap tightly in foil and thaw at room temp for 1 hour before toasting.

Step-by-step instructions for Dylan Hollis' avocado bread

Transform overripe avocados into a rich, moist loaf that's creamy in every bite.

In a small bowl, whisk together the 3 tablespoons ground flaxseed with the ½ cup cold water. Let this mixture sit for 10 minutes until it thickens into a gel-like consistency—this becomes your flax egg, the perfect egg substitute for binding. Meanwhile, pit and peel the 3 whole overripe avocados, then blend them smooth in a food processor until completely homogeneous. You want a silky texture with no visible chunks, as this will determine the bread's creaminess.

In a separate bowl, combine the blended avocados with the ½ cup melted coconut oil and ¼ cup granulated sugar. Stir vigorously for 2 minutes until the mixture lightens in color and becomes airy. This step incorporates air, which will create that signature tender crumb. Here's where the magic happens: the avocado's natural fats and oils emulsify with the coconut oil, creating a rich, velvety base that's the foundation of this bread's signature texture.

In a large mixing bowl, sift together the 3½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon vanilla extract. Whisk gently to aerate the dry ingredients—this prevents dense pockets in your final loaf. The baking powder is crucial here; Diamond Crystal brand gives slightly better rise than others. While whisking, make a well in the center large enough to pour in your avocado mixture without spilling over the sides.

Pour the avocado mixture into the well, then gradually incorporate it into the dry ingredients using a spatula. Mix just until combined—overmixing develops gluten and makes the bread tough. You'll notice the batter will be thick and slightly sticky, similar to a dense cake batter. At this stage, fold in the chopped 1 whole avocado seed (finely minced) for subtle nutty depth and texture contrast. The seeds add a unique earthy note that complements the avocado's richness beautifully.

Transfer the batter to a greased 9x5-inch loaf pan, spreading it evenly with a spatula. Tap the pan gently on the countertop 3-4 times to eliminate any air bubbles that might have formed during mixing. These bubbles can create unsightly dimples in your bread's surface. The batter should come up to about ¾ inch from the top of the pan—this ensures proper rise without overflowing.

Let the batter rest at room temperature for 20-30 minutes. This allows the flour to fully hydrate and the gluten to relax slightly, which prevents cracking during baking. While waiting, preheat your oven to 350°F. The ideal temperature ensures even baking without drying out the avocado's natural moisture. Here's the thing—this bread has a delicate balance of fat and liquid, so precise temperature control is everything for that perfect creamy interior.

Place the prepared loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs clinging to it. The bread is done when the top springs back slightly when pressed gently with your finger—this indicates proper doneness. The edges should be golden brown, while the center maintains that luscious avocado hue.

Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. This resting period allows the internal structure to set properly, preventing it from falling apart when sliced. For best results, let it cool completely before slicing—this ensures clean cuts and maintains that creamy texture. The bread will be incredibly moist, almost custard-like in the center, with a subtle avocado flavor that shines through every bite.

Troubleshooting great avocado bread dylan hollis

Overripe Avocado Issues

If your avocados aren't ripe enough, the bread will taste bland and lack creaminess. Choose avocados with dark, slightly soft spots when pressed gently. For underripe avocados, place them in a paper bag with a banana for 1-2 days to speed up ripening.

Overripe avocados with brown pits? No problem—just use them! The pit adds subtle nuttiness, but if it's too bitter, soak it in water for 10 minutes before chopping. 🥑

Dense or Gummy Texture

This usually happens from overmixing or incorrect flour measurement. Sift your all-purpose flour before mixing to avoid compacted pockets. Also, ensure you're using 3½ cups of flour—packing it too tightly can make the bread dense.

For extra moisture, add 1 tablespoon aquafaba (chickpea brine) to the wet ingredients. Let the batter rest for the full 20-30 minutes before baking—this relaxes the gluten and prevents gumminess.

Bread Didn’t Rise Properly

Check your baking powder first—expired or low-quality powder won’t create lift. Use Diamond Crystal baking powder for best results. Also, ensure your oven is fully preheated to 350°F before inserting the pan.

If your kitchen is humid, place a small bowl of water in the oven during baking to add moisture and help the bread rise evenly. A toothpick test is key: insert it into the center—it should come out with a few moist crumbs, not wet batter.

Cracked Top or Uneven Baking

Tap the loaf pan 3-4 times on the counter after filling to release air bubbles. For a cracked top, try brushing the batter with a little coconut oil before baking—this creates a barrier that prevents excessive expansion.

If one side browns faster, rotate the pan halfway through baking. A light-colored aluminum pan helps distribute heat more evenly than dark pans. For extra insurance, bake on the middle rack where heat is most consistent.

Dry or Crumbly Result

This often happens if the bread cools too quickly or if the oven runs hot. After baking, let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.

Store it in an airtight container with a slice of bread or a damp paper towel to retain moisture. If the bread dries out, revive it by wrapping slices in a damp paper towel and microwaving for 10-15 seconds.

For extra richness, brush warm slices with melted coconut oil before serving.

Flax Eggs Didn’t Thicken

If your flax eggs remain runny, the flaxseed might be old or not ground finely enough. Use Bob’s Red Mill ground flaxseed for best results. Also, ensure you’re using cold water—warm water can prevent proper thickening.

Let the mixture sit for the full 10 minutes, stirring once halfway. If it still doesn’t thicken, add ½ teaspoon more ground flaxseed and 1 tablespoon water, then wait another 5 minutes. 💡

Frequently asked questions