Butterless Avocado Brioche

Brioche made without butter
Avocado Brioche
Brioche used to be my favorite bread once upon a non-vegan time and, I admit, I’ve never quite gotten over it.There is something magical about a bread with a melt-in-your-mouth texture and a crust that’s perfectly flaky and brittle. So much so that you cannot but forgive and forget all those calories crammed inside of it.I hadn’t before baked a vegan brioche, and although I had often toyed with the idea of making it with vegan butter, like Earth Balance, I never got around to it.

Until last week when I brought home a bag of perfect avocados.

I needed to think of a way to use them, fast, and I just wasn’t in the mood for guacamole. That’s when inspiration hit. Avocado brioche!

Avocados are really an excellent substitute for butter because they are high in fat (the good kind, unlike butter) and they have a creamy texture when mashed which is not unlike that of butter.

I googled up some recipes for avocado bread, but all were invariably for sweet breads, which I wasn’t looking for. So I decided to improvise on the recipe I’d always used for regular brioche, substituting for the eggs and the butter with two avocados and just two tablespoons of the vegan version of Smart Balance “butter.”

Looking back, I wouldn’t do anything differently, except, maybe, reduce the baking temperature, because the top fell just a wee bit in the oven. It didn’t take away, though, in any way from the beautiful, flaky texture of the brioche, or the amazing flavor. The bread had a lovely golden crust and was an exquisite pale green on the inside.

So here we go with my vegan avocado brioche. It’s much healthier than your regular brioche, and tastes just as good. Already it has gone to the top of my list of favorite recipes.

I think this bread will be a great entry for the wonderful Colored Breads event, hosted by Grain Power.
Brioche made with avocados and without butter. Vegan Recipe.

Butterless Avocado Brioche
Prep time
Cook time
Total time
A flaky Avocado Brioche made without butter and eggs. This bread has the same flaky texture as a regular brioche but is much healthier.
Recipe type: Bread
Cuisine: Vegan
Serves: 12
  • 1 package active dry yeast (2¼ tsp)
  • ⅓ cup almond milk (can use soy milk), warm
  • 1 cup all-purpose flour
  • 2¼ cups bread flour
  • 2 ripe avocados, mashed until there are no lumps (I put them through a potato ricer which did a perfect job). Squeeze a few drops of lemon juice into the avocado so it remains bright green.
  • 2 tbsp almond or soy milk
  • 2 tbsp sugar
  • ½ tsp salt
  • 2 tbsp vegan "butter" like Smart Balance or Earth Balance
  1. Mix the yeast and almond milk in a large bowl or the bowl of a stand mixer and let stand 5 minutes.
  2. Add to the bowl the all-purpose flour, mashed avocados, non-dairy milk, sugar, salt, and flour.
  3. Mix well until ingredients have blended together. Then add the bread flour and knead by hand for about 15 minutes or on low-medium speed in a stand mixer for about 8-10 minutes. The dough will be smooth and elastic and although it will appear sticky, it won't stick to your fingers.
  4. Add the vegan butter and knead on medium-high speed or by hand until the butter is incorporated into the dough.
  5. Place the dough in an oil-coated bowl. Cover with plastic wrap and place in a warm place for about 1½ hours or until doubled.
  6. Punch the dough down, then cover again and let rise for another 2 hours.
  7. To shape the dough, divide it into four equal portions. Shape each portion into a smooth ball.
  8. Spray oil on the inside of a standard 9 X 5-inch loaf pan.
  9. Place the four balls of dough touching each other inside the loaf pan. Brush with some olive oil mixed with salt.
  10. Cover loosely with oiled plastic wrap and let rise another hour or until the loaf fills the pan and mushrooms over it.
  11. Brush some more of the olive-oil-salt mixture over the top.
  12. Bake in a 375-degree oven about 30 minutes.

If you enjoy bread-making, you might also want to try my Vegan Challah or my Soymilk Pompoms.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

31 thoughts on “Butterless Avocado Brioche

  1. Permalink  ⋅ Reply


    November 12, 2008 at 3:56am

    This sounds and looks delicious! I’m going to have to try making this very very soon.

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    November 12, 2008 at 4:02am

    That is a pefect brioche, and clever use of avocado (the good fat) instead of butter.
    Looks so flaky! Wonder how it would turn up with whole wheat flour.

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    November 12, 2008 at 5:29am

    wow, what an amazing bread! I bought brioche from store recently and it was so hard to bite, especially the top portion. Yours look so soft and fluffy!

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    Divya Vikram

    November 12, 2008 at 6:10am

    That looks perfectly baked and browned Vaishali..Lovely texture.

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    November 12, 2008 at 6:19am

    Vaishali, this is awesome.avocado in a bread must be delectable.

  6. Permalink  ⋅ Reply

    Mahimaa's kitchen

    November 12, 2008 at 6:53am

    This is very new to me. It is very challenging to cook vegan dishes.. hats off to you!

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    November 12, 2008 at 8:30am

    Oh my god…i love brioche, looks fabulous n scrumptious Vaishali..am drooling over the brioche..with avocado i am for..thanks for sharing these wonderful bread..

  8. Permalink  ⋅ Reply

    Ramya Kiran

    November 12, 2008 at 10:11am

    Hi Vaishali, i invite you to visit my blog. There is an award waiting for you..

  9. Permalink  ⋅ Reply

    Curry Leaf

    November 12, 2008 at 3:53pm

    Perfect brioche.I love the fact that you used avocado.Sure avocado is creamy has got good fats.Lovely and bookmarked along with challah and pompoms.

  10. Permalink  ⋅ Reply

    Purva Desai

    November 12, 2008 at 5:07pm

    First time to this wonderful blog….it was a healthy substitute to use Avocado instead of butter…It has turned out fluffy and soft…
    Thanks for sharing..

  11. Permalink  ⋅ Reply


    November 12, 2008 at 5:57pm

    Brioche with avocado? gorgeous one!

  12. Permalink  ⋅ Reply

    Fresh from the Source

    November 12, 2008 at 6:19pm

    I will be making this; it looks and sounds mouth watering.

    When I’m in Vietnam, I live where there is no refrigeration, so we use avocado as butter, which suits me as I a mostly vegan. Just mash the avocado, add a little lime juice (to keep the avocado from discolouring), and add a little salt if you wish. I use it as butter on banh mi (a sandwich made on baguette-type rolls).

  13. Permalink  ⋅ Reply


    November 12, 2008 at 10:17pm

    Now that was innovative Vaishali! Brioche has always been on my to try list but the eggs put me off. Now I’m off to get some avocados.

  14. Permalink  ⋅ Reply


    November 12, 2008 at 10:40pm

    This sounds like such a great idea! I’m always thinking how ripe avocados taste eggy.

  15. Permalink  ⋅ Reply

    Gita's Kitchen

    November 13, 2008 at 10:18pm

    Great idea of using avovados instead of butter, very healthy alternative. This bread is new to me, looks very delicious…

  16. Permalink  ⋅ Reply

    Vikram Hazra

    November 13, 2008 at 10:24pm

    Hi Vaishali
    I worked briefly at the 5th floor of TOI, and I remember you and Desikan clearly. Stumbled upon your blog thru Suranga aunty’s (kaimhanta/ugich konitari) and was pleasantly surprised. My wife is a fabulous cook and we are both strict vegetarians (in some countries I travel to, I’m vegan as well), so I am always looking out for recipes for her :)
    Shall set up an email feed for her right away!
    warm regards
    Vikram Hazra

  17. Permalink  ⋅ Reply


    November 14, 2008 at 6:14pm

    that’s amazing! i never would have thought of using avocados! this is definitely on my must-bake list!

  18. Permalink  ⋅ Reply


    November 14, 2008 at 11:21pm

    How do ya you come up with such fab ideas, Vaishali? I would never have thought of substituting the butter with avocado.

    The fruit lends such a lovely color to the bread. Fantastic!

  19. Permalink  ⋅ Reply


    November 17, 2008 at 12:37am

    That looks so delicious. I would have never thought to use avocado, but it makes so much sense–genius.

  20. Permalink  ⋅ Reply


    November 17, 2008 at 1:59pm

    Brioche is really like the Amul ad – utterly, butterly delicious!
    Your avocado brioche is truly an inspired idea. The bread in both the before and after pictures looks really good.

  21. Permalink  ⋅ Reply


    December 3, 2008 at 6:56pm

    Truly inspired is the right way to put it! I have put it on my list of must-try recipes. The challenge will be to find ripe avocados. Where I live (US Northeast), you have to buy them 4 or 5 days ahead of the day you want to use them. That requires a lot of planning and I am not always up to it, I’ll admit. But I love the idea so much that I will make an effort to be more organized, I will, I will.

  22. Permalink  ⋅ Reply


    December 11, 2008 at 6:09am

    Avocados sound like such a great idea for replacing eggs and butter in baking. It’s so worth trying even if I’m not vegan (or even vegetarian).

  23. Permalink  ⋅ Reply


    March 12, 2010 at 2:49pm

    o wow I can’t beleive this Vaishali. I’ve been looking for a recipe for avocado bread. Loooved the texture. It looks sooo yummy. Will be trying this one verrry soon.

  24. Permalink  ⋅ Reply


    February 16, 2011 at 10:54pm

    Dear Vaishali

    What can we use instead of bread flour?


  25. Permalink  ⋅ Reply


    February 17, 2011 at 3:04am

    Anonymous, you can use all-purpose flour with pretty good results.

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