Why You’ll Love This Recipe
If you’re an Oreo lover, this chocolate bread is the perfect dessert or snack for you. The black cocoa gives it an authentic Oreo flavor, while the Oreo crumbs mixed into the bread provide that signature crunch. To top it off, the creamy cream cheese glaze and sweet crushed Oreos make each bite a delight. This bread is moist, flavorful, and simple to prepare, making it a go-to recipe for any occasion. Plus, it’s a great way to use up those extra Oreos you might have lying around!
Ingredients
For the Oreo Bread:
- 2 cups (250g) cake flour
- 1/4 cup (21g) Dutch process cocoa powder
- 1/4 cup (21g) black cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons (224g) granulated sugar
- 2 tablespoons Oreo cookie crumbs
- 1/2 cup (120g) sour cream, room temperature
- 2 large eggs, room temperature
- 3/4 cup (180g) buttermilk, room temperature
- 1/2 cup (112g) vegetable oil
- 1 tablespoon vanilla extract
For the Cream Cheese Glaze:
- 2 ounces cream cheese, room temperature
- 2 rounds Oreo filling
- 1 1/2 cups (180g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoon plus 1 teaspoon (20g) whole milk
- 3/4 cup crushed Oreos (about 6-7 Oreo cookies) for topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Oreo Bread:
- Preheat the oven to 350°F (175°C). Using a food processor or a rolling pin and a large ziplock bag, crush 2 Oreos until they form fine crumbs. Set aside 2 tablespoons of the crumbs for the batter, and reserve the rest for topping the bread.
- In a large mixing bowl, sift together the cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and kosher salt. Whisk in the granulated sugar and Oreo crumbs, mixing until well combined. Set aside.
- In a separate bowl, whisk together the eggs and sour cream until smooth. Add the vegetable oil, buttermilk, and vanilla extract, and continue mixing until fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold them together with a rubber spatula until just combined—be careful not to over-mix.
- Grease a 9×5 loaf pan with non-stick baking spray and line the long side with parchment paper. Pour the batter into the pan and smooth it out with a spoon or offset spatula. Tap the pan a few times to remove air bubbles.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs. The bread should have a dome shape and bounce back when lightly pressed.
- Allow the bread to cool in the pan for 10 minutes before using the parchment paper to lift it out of the pan. Transfer to a cooling rack and let it cool completely before glazing.
For the Cream Cheese Glaze:
- To soften the cream cheese, microwave it for about 10 seconds. In a medium bowl, beat the cream cheese and Oreo filling together using a hand mixer on medium-high speed until smooth.
- Add the sifted powdered sugar, starting on low speed and gradually increasing to high. Scrape the sides and bottom of the bowl as needed. Once fully combined, the mixture should be thick.
- Add the milk and vanilla extract, mixing until smooth. If you’d like a runnier glaze, add the remaining milk in small increments.
- Once the bread is fully cooled, place it over a parchment-lined cookie sheet. Pour the glaze over the top of the bread and garnish with the reserved Oreo crumbs and crushed Oreos.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cook Time: 52 minutes
- Total Time: 1 hour 7 minutes
Variations
- Add-ins: If you want to make this bread even more indulgent, try adding chocolate chips or mini Oreo chunks to the batter for extra texture and flavor.
- Nutty twist: Add chopped walnuts or pecans to the batter for a nutty contrast to the sweet bread.
- Non-dairy option: Use a dairy-free cream cheese alternative and plant-based milk for a dairy-free version of this recipe.
Storage/Reheating
- Storage: Store the glazed bread in an airtight container wrapped in plastic wrap or foil for up to 5 days in the refrigerator. The bread may lose some of its crunch after refrigeration.
- Freezing: You can freeze the bread for up to 1 month. To reheat, thaw at room temperature and warm it slightly in the microwave before serving.
FAQs
Can I use regular cocoa powder instead of Dutch process cocoa?
Yes, you can, but using Dutch process cocoa gives a deeper, richer flavor. Regular cocoa powder will still work, though the taste might be slightly different.
Can I make this bread without the cream cheese glaze?
Yes, you can skip the glaze if you prefer a simpler version. The bread itself is delicious on its own.
How do I know when the bread is done?
Check for doneness by inserting a wooden skewer into the center. It should come out clean with a few moist crumbs, and the bread should spring back when lightly pressed.
Can I substitute the sour cream with something else?
Yes, you can substitute the sour cream with plain yogurt for a similar tangy flavor and texture.
Can I make this recipe without buttermilk?
If you don’t have buttermilk, you can substitute it with regular milk and a tablespoon of lemon juice or vinegar to create a buttermilk substitute.
How can I make this bread healthier?
For a healthier option, try substituting the oil with applesauce, use whole wheat flour instead of cake flour, and reduce the sugar slightly.
How can I make the glaze less sweet?
If you find the glaze too sweet, reduce the amount of powdered sugar or add a bit more milk to thin it out.
Can I make this bread ahead of time?
Yes, this bread can be made a day or two ahead. Store it in the fridge and glaze it just before serving.
Can I use a different type of flour?
While cake flour works best for this recipe, you could substitute it with all-purpose flour if you don’t have cake flour on hand. The texture might be slightly denser.
Is this recipe suitable for vegans?
This recipe contains eggs, dairy, and other animal products, so it is not vegan-friendly. However, you can make substitutions like flax eggs, plant-based milk, and dairy-free cream cheese to create a vegan version.
Conclusion
This Easy Chocolate Oreo Bread with cream cheese glaze is a must-try for Oreo lovers and chocolate fans alike. Its rich and decadent flavor, combined with a moist texture and sweet glaze, makes it the perfect treat for any occasion. Whether you’re serving it at a gathering or enjoying it on your own, this quick bread is sure to be a hit with everyone who takes a bite.
Easy Chocolate Oreo Bread (Cookies and Cream) Recipe
Indulge in this rich and decadent Chocolate Oreo Bread with a buttery, moist texture, topped with a creamy cream cheese glaze and crunchy Oreo crumbs. Perfect for Oreo lovers, this easy-to-make dessert combines the iconic flavors of chocolate and Oreos for a sweet treat that’s sure to impress!
- Prep Time: 15 minutes
- Cook Time: 52 minutes
- Total Time: 1 hour 7 minutes
- Yield: 12 slices
- Category: ssert, Quick Bread, Cookies and Cream
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Oreo Bread:
2 cups (250g) cake flour
1/4 cup (21g) Dutch process cocoa powder
1/4 cup (21g) black cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons (224g) granulated sugar
2 tablespoons Oreo cookie crumbs
1/2 cup (120g) sour cream, room temperature
2 large eggs, room temperature
3/4 cup (180g) buttermilk, room temperature
1/2 cup (112g) vegetable oil
1 tablespoon vanilla extract
For the Cream Cheese Glaze:
2 ounces cream cheese, room temperature
2 rounds Oreo filling
1 1/2 cups (180g) powdered sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon (20g) whole milk
3/4 cup crushed Oreos (about 6–7 Oreo cookies) for topping
Instructions
For the Oreo Bread:
-
Preheat the oven to 350°F (175°C). Crush 2 Oreos into fine crumbs using a food processor or rolling pin and a ziplock bag. Set aside 2 tablespoons of crumbs for the batter, and reserve the rest for topping.
-
In a large bowl, sift together the cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and kosher salt. Mix in the granulated sugar and Oreo crumbs.
-
In another bowl, whisk together the eggs and sour cream until smooth. Add vegetable oil, buttermilk, and vanilla extract, mixing well.
-
Combine the wet and dry ingredients gently using a rubber spatula until just mixed. Avoid over-mixing.
-
Grease a 9×5 loaf pan with non-stick spray and line it with parchment paper. Pour in the batter, smoothing it out and tapping the pan to remove air bubbles.
-
Bake for 50-55 minutes, or until a wooden skewer inserted comes out clean with a few moist crumbs. The bread should bounce back when pressed.
-
Cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
For the Cream Cheese Glaze:
-
Softened cream cheese can be microwaved for 10 seconds. Beat it with Oreo filling until smooth using a hand mixer.
-
Gradually add sifted powdered sugar while mixing. Once combined, the mixture should be thick.
-
Add milk and vanilla extract, mixing until smooth. If you prefer a thinner glaze, add more milk in small increments.
-
Once the bread is fully cooled, place it on a parchment-lined cookie sheet. Pour the glaze over the bread and garnish with reserved Oreo crumbs and crushed Oreos.
Notes
Add chocolate chips or mini Oreo chunks to the batter for more indulgence.
You can use a nutty twist by adding chopped walnuts or pecans to the batter.
For a dairy-free version, swap cream cheese and milk with plant-based alternatives
