This rich and decadent chocolate Oreo Bread is made with black cocoa for that authentic Oreo taste, filled with delicious Oreo crumbs, and topped with a creamy cream cheese glaze and sweet, crunchy crushed Oreos. Easy to prepare with simple ingredients, this moist chocolate quick bread is the perfect treat for Oreo fans of all ages!!
What was your favorite cookie to eat as a kid? I must say my love for Oreos truly knows no bounds. Growing up my grandmother worked at a Nabisco plant in Texas. The company that manufactures delicious treats such as Teddy Grahams and my favorite childhood treat the Oreo!! She would come home super early in the morning, her clothes filled with the sweet aroma of cookies and a huge plastic bag loaded with boxes of Teddy Grahams and Oreos for my cousin and I to share.
This chocolate Oreo bread serves as inspiration to those early childhood memories eating Oreos in my grandmother's kitchen. Now I don't know about you but I feel like most Oreo desserts lack Oreo flavor. It was my mission to create an Oreo dessert that not only looked but also tasted like my favorite chocolate sandwich cookie. This Oreo bread punches up the Oreo flavor by using black cocoa powder - the actual cocoa powder responsible for that iconic Oreo taste.
Just like my viral Oreo Pound Cake, this Oreo bread is topped with a sweet glaze made not only with cream cheese, but Oreo filling!! This simple quick bread recipe comes together in only 15 minutes with two bowls and a whisk, bakes up in under an hour, and tastes just like a giant Oreo - what more could you ask for?!
For more inspired Oreo recipes try Easy Oreo Muffins, Oreo Sugar Cookies, or Red Velvet Oreo Cookies!!
Why You'll Love This Recipe
- Rich Oreo flavor - Full of Oreo flavor, this chocolate loaf uses black cocoa powder, is filled with Oreo crumbs, and topped with crushed Oreos for the ULTIMATE Oreo experience!!
- Quick & easy recipe - The perfect easy dessert, this chocolate bread recipe contains no yeast and is made using the quick bread method (or muffin method) which only requires three simple steps!!
- Sweet and creamy cream cheese glaze - Deliciously thick and creamy, this cream cheese glaze pairs perfectly with the Oreos and brings out their flavor.
- Fluffy & moist - This delicious loaf stays moist for days thanks to the use of vegetable oil, cake flour, buttermilk, and sour cream!!
Recipe Ingredients
You'll need the following ingredients to make this chocolate Oreo bread:
Ingredients for the Oreo Bread
Ingredients for the Cream cheese glaze
Ingredient Notes:
- Dutch process cocoa powder - This recipe uses a combination of Dutch processed and black cocoa powder for a dark and rich chocolate flavor. I do not recommend substituting it with natural cocoa powder because it will change the flavor profile of the loaf.
- Vegetable oil - To ensure a super moist crumb, I opted for vegetable oil instead of butter.
- Black cocoa powder - For that classic Oreo flavor, using black cocoa powder is a must. I used King Arthur Black Cocoa Powder for this recipe.
- Oreo cookies - Classic Oreo cookies were my go to here. You can use double stuffed Oreos if you prefer or substitute with a different chocolate sandwich cookie altogether.
- Buttermilk - Buttermilk gives this bread a moist, tender crumb and provides a slight tang.
- Sour cream - Sour cream adds moisture and richness due to the higher fat content. Be sure to use full fat room temperature sour cream.
- Cream cheese - The tanginess from the cream cheese offsets the sweetness of the Oreos, enhancing their flavor.
See the recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Use different flavor Oreo cookies. Get creative and customize this loaf using any Oreo flavor you prefer. For a holiday themed loaf, Mint Oreos would be the perfect addition. Fold in Golden Oreos crumbs instead for a chocolate and vanilla inspired loaf. If you're anything like me and you love a peanut butter and Oreo combination, try using peanut butter Oreos. And if you need any convincing on whether or not peanut butter and Oreos go together, just take look at my delicious Peanut Butter Oreo Cookies!! The options are endless.
- Top with a different glaze or frosting. Up the chocolate decadence with a drizzle of malted chocolate ganache or a white chocolate glaze. For frosting, you really can't go wrong with cream cheese frosting or classic vanilla buttercream.
- Add chocolate chips. Because "too much chocolate" just doesn't exist, stir up to ½ cup of milk, dark, or white chocolate chips.
- Substitute melted butter for oil. To make this bread oil free, use an equal amount of cooled melted butter.
- If you are out of sour cream or would rather not use it, replace it with full fat greek yogurt.
This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below.
How to Make Oreo Bread
Here are the step by step photos and instructions on how to make and bake this delicious Oreo bread!! For the full method, see the recipe card at the end of this post.
Before you start, preheat the oven to 350 F.
Step 1. Sift together the dry ingredients. In a large bowl, shift together the cake flour, black cocoa powder, dutch process cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and Oreo crumbs.
Step 2. Whisk together the wet ingredients. In a separate medium bowl, whisk together the sour cream, eggs, vegetable oil, buttermilk, and vanilla extract.
Step 3: Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula until just combined and no streaks of flour remain.
Step 4: Bake!! Pour the batter into the prepared loaf pan and smooth with the back of a spoon or offset spatula. Bake for 50 - 55 minutes or until a cake tester or wooden skewer inserted into the center comes out clean or with a few moist crumbs. Let the bread cool on a wire rack for 10 minutes. Then, using the parchment overhang, lift the bread out of the pan and onto the wire rack to cool completely.
Step 5: Make the cream cheese glaze. In a medium bowl using a hand mixer, beat the cream cheese and Oreo filling on medium high speed until smooth. Then, add the powdered sugar and mix on low speed until combined. Lastly, add the milk and vanilla extract and mix until smooth.
Step 6: Glaze and garnish. Glaze the cooled loaf cake with the cream cheese glaze and sprinkle crushed Oreos and Oreo crumbs on top of the loaf. Enjoy!!
Tips for the Best Oreo Flavor
- Use black cocoa powder. In order to achieve that classic Oreo flavor, using black cocoa powder is key. Classic Oreos are made using black cocoa powder, so for that true Oreo taste, try not to skip it.
- Use the filling when making the glaze. Cream cheese glaze is delicious on its own, but the addition of the Oreo filling really takes this glaze up a notch and amplifies the Oreo flavor to new heights.
- Top with extra crushed Oreos. I love topping this Oreo bread with extra crushed Oreos for a little added texture and of course, to increase the Oreo flavor!!
Expert Baking Tips
- Sift together the dry ingredients. Sifting together the dry ingredients ensures there are no lumps in the flour or the cocoa powder. It also helps to distribute the baking powder and baking soda.
- Don't over-mix. Gently fold the wet and dry ingredients together with a rubber spatula until the flour mixture disappears, then stop. Over-mixing the batter will lead to a dense and tough quick bread.
- Use room temperature ingredients. Allow your eggs, buttermilk, and sour cream to come to room temperature at least two hours prior to baking. Room temperature ingredients create an even batter, ensure the ingredients mix together easily, and prevents over-mixing.
- Line the baking pan with parchment paper. For easy removal after baking, line the baking pan with a parchment sling. To make a parchment sling, spray the loaf pan with non stick baking spray then line the pan with parchment. The parchment paper should be long enough to hang over the sides of the pan.
- Check for doneness. Start checking for doneness at 45 minutes. A wooden skewer inserted at the center should come out clean or with a few moist crumbs. There should not be any wet batter. The loaf should also spring back to touch when lightly pressed, have a nice dome shape, and the center should not jiggle when you gently shake the pan. Because oven temperature varies, when it comes to baking time, I suggest using an oven thermometer to prevent over baking your cake.
Recipe Faq's
Dry chocolate bread is either due to the addition of too much flour or over baking. Be sure to weigh your flour with a scale or use the spoon level method. And, use an oven thermometer to ensure you are baking at the correct temperature.
Absolutely!! I would suggest using a 9x9 square baking pan and bake at 350F until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking around 55 minutes for doneness.
Dutch process cocoa powder is cocoa powder that has been washed with a potassium carbonate solution, neutralizing its acidity to a pH of 7. It has a darker color and a smooth, earthy flavor. Black cocoa is similar to Dutch process as it has also had its acidity neutralized but it is heavily alkalized for a longer time giving it a pH of 8. This process is what gives it a very dark color and a low fat content. Black cocoa is also very smooth but richer in flavor. It is best to use black cocoa in small amounts and in conjunction with dutch process cocoa powder to enhance the chocolate flavor but also add fat back into the baked good.
Storage
Room temperature: Store the cooled, unglazed Oreo bread at room temperature in an airtight container for up to 3 days. Alternatively, you can wrap the unglazed bread in plastic wrap and aluminum foil and store in the refrigerator for up to 5 days.
Refrigerator: Wrap the glazed Oreo bread in plastic wrap and aluminum foil. Store in the refrigerator for up to 5 days. Please note that the Oreos will start to lose their crunch once refrigerated.
Freezing: To freeze, wrap individual slices with plastic wrap and place in a ziplock bag. Store in the freezer for up to 3 months.
Make Ahead: You can absolutely make this Oreo bread recipe ahead of time. All you need to do is bake and cool the bread. Then, store it in an airtight container at room temperature for 2 – 3 days. I recommend glazing the bread and topping it with the crushed Oreos once you are ready to serve.
More Bread and Muffin Recipes You'll Love
It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don't forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.
📖 Recipe
Easy Chocolate Oreo Bread (Cookies and Cream) Recipe
Ingredients
For the Oreo Bread
- 2 (250 g) cups Cake flour
- ¼ (21 g) cup Dutch process cocoa powder
- ¼ (21 g) cup Black cocoa powder
- 2 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 (224 g) cup, plus 2 tablespoons Granulated sugar
- 2 tablespoons Oreo cookie crumbs
- ½ (120 g) cup Sour cream room temperature
- 2 large Eggs room temperature
- ¾ (180 g) cup Buttermilk room temperature
- ½ (112 g) cup Vegetable oil
- 1 tablespoon Vanilla extract
For the Cream Cheese Glaze
- 2 ounces Cream cheese room temperature
- 2 rounds Oreo filling
- 1 ½ (180 g) cups Powdered sugar sifted
- ½ teaspoon Vanilla extract
- 1 (20 g) tablespoon, plus 1 teaspoon Whole milk
- ¾ cup Crushed Oreos (about 6-7 Oreo cookies) for topping
Instructions
For the Oreo Bread
- Preheat the oven to 350 degrees F. Using a food processor, or a large ziplock bag and rolling pin, blend 2 Oreos until they resemble fine crumbs. Remove 2 tablespoons of Oreo crumbs to add to the batter. Set the rest of the Oreo crumbs aside and save them when decorating the top of the bread.
- In a large mixing bowl, sift together the cake flour, Dutch process cocoa powder, black coca powder, baking powder, baking soda, and kosher salt. Whisk in the granulated sugar and Oreo crumbs with the flour mixture, whisking until combined. Set aside.2 (250 g) cups Cake flour, ¼ (21 g) cup Dutch process cocoa powder, ¼ (21 g) cup Black cocoa powder, 2 ½ teaspoons Baking powder, ½ teaspoon Baking soda, ½ teaspoon Kosher salt, 1 (224 g) cup, plus 2 tablespoons Granulated sugar, 2 tablespoons Oreo cookie crumbs
- In a medium bowl, whisk together the eggs and sour cream until smooth. Then mix in the vegetable oil, buttermilk, and vanilla extract.½ (120 g) cup Sour cream, 2 large Eggs, ¾ (180 g) cup Buttermilk, ½ (112 g) cup Vegetable oil, 1 tablespoon Vanilla extract
- Pour the wet ingredients into the dry ingredients and mix using a rubber spatula until just combined and no streaks of flour remain.
- Spray a 9x5 loaf pan with non stick baking spray and line the long side of the pan with parchment paper. The parchment paper should make a sling and hang off the sides for the pan for easy removal. Pour the batter into the prepared pan and smooth with the back of a spoon or offset spatula. Tap the pan a few times on the counter to remove any air bubbles.
- Bake for 50 - 55 minutes or until a cake tester or wooden skewer inserted into the center comes out mostly clean with a few moist crumbs. The bread should have a dome shape and bounce back when lightly pressed. (To check for doneness I like to stick a wooden skewer in the center of the cake to make sure there is no wet batter.)
- Allow the bread to sit in the pan on a cooling rack for 10 minutes. Then, using the parchment overhang, lift the bread out of the pan and place onto the cooling rack. Let the bread cool completely before glazing and topping with the Oreo crumbs and crushed Oreos.
For the Cream Cheese Glaze
- Since this is a small amount of cream cheese, I like to heat it in the microwave for about 10 seconds to get it to room temperature quickly. In a medium bowl using a hand mixer, beat the cream cheese and Oreo filling together on medium high speed until smooth.2 ounces Cream cheese, 2 rounds Oreo filling
- Add the sifted powdered sugar and mix on low at first and increasing the speed to high until combined. Stop to scrape the sides and bottom of the bowl as needed. It should be a thick paste consistency once combined. Pour in the milk and vanilla extract and mix until smooth. (You can use anywhere between 1 to tablespoons of milk here. The more you use the runnier it will be. I recommend just starting out with one tablespoon and adding one teaspoon at a time to reach your desired consistency.)1 ½ (180 g) cups Powdered sugar, ½ teaspoon Vanilla extract, 1 (20 g) tablespoon, plus 1 teaspoon Whole milk
- Place the cooling rack with the Oreo bread over a parchment lined cookie sheet. Pour the glaze on top of the the cooled cake and garnish with the extra Oreo crumbs and crushed Oreos. Enjoy!!¾ cup Crushed Oreos
Notes
- Sift together the dry ingredients - Sifting together the dry ingredients ensures there are no lumps in the flour or the cocoa powder. It also helps to distribute the baking powder and baking soda.
- Don't over-mix - Gently fold the wet and dry ingredients together with a rubber spatula until the flour mixture disappears, then stop. Over-mixing the batter will lead to a dense and tough quick bread.
- Use room temperature ingredients - Allow your eggs, buttermilk, and sour cream to come to room temperature at least two hours prior to baking. Room temperature ingredients create an even batter, ensure the ingredients mix together easily, and prevents over-mixing.
- Line the baking pan with parchment paper - For easy removal after baking, line the baking pan with a parchment sling. To make a parchment sling, spray the loaf pan with non stick baking spray then line the pan with parchment. The parchment paper should be long enough to hang over the sides of the pan.
- Check for doneness - Start checking for doneness at 45 minutes. A wooden skewer inserted at the center should come out clean or with a few moist crumbs. There should not be any wet batter. The loaf should also spring back to touch when lightly pressed, have a nice dome shape, and the center should not jiggle when you gently shake the pan. Because oven temperature may vary when it comes to baking time, I suggest using an oven thermometer to prevent over baking your cake.
Emily
This looks so perfectly moist - I can't wait to make this over the weekend!