Easy Chocolate Oreo Bread (Cookies and Cream) Recipe
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!!
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
Storage Instructions: 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.
Expert 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 may vary when it comes to baking time, I suggest using an oven thermometer to prevent over baking your cake.
Nutrition
Serving: 1sliceCalories: 370kcalCarbohydrates: 101gProtein: 10.5gFat: 28gSaturated Fat: 8.9gCholesterol: 83mgSodium: 325mgPotassium: 249mgFiber: 4.3gSugar: 53.1gCalcium: 97mgIron: 7mg
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