Easy Chocolate Oreo Bread (Cookies and Cream) Recipe
With a handful of simple ingredients and two bowls, this moist and tender chocolate Oreo bread comes together in about 15 minutes, bakes in under an hour, and tastes like a giant Oreo.
I still remember the first time I pulled this loaf from the oven. The whole kitchen smelled like a chocolate shop, and my family was already hovering with forks. It is the kind of recipe that feels like a celebration but stays wonderfully simple.
This chocolate Oreo bread is a moist quick bread made with black cocoa for an authentic Oreo flavor, filled with Oreo crumbs, and finished with a cream cheese glaze and crushed Oreos.
The recipe is inspired by the author’s childhood memories of Oreos from a Nabisco plant, and it aims to deliver a stronger Oreo taste than many Oreo desserts by using black cocoa powder.
Like the author’s Oreo Pound Cake, the glaze combines cream cheese and Oreo filling.
Black cocoa powder is the secret weapon here. It is the same deeply dark cocoa used in commercial Oreo cookies, and it gives the bread that unmistakable cookies and cream flavor.
A little Dutch process cocoa joins it to add richness, so the crumb stays tender instead of dry. If you have ever bitten into an Oreo dessert and thought, where is the cookie flavor? This loaf answers that question.
The batter is not fussy at all. You whisk dry ingredients, whisk wet ingredients, fold them together, and bake. The loaf bakes at 350 degrees F.
Start checking at 45 minutes, though the full bake usually takes 50 to 55 minutes. A wooden skewer should come out clean or with a few moist crumbs. The finished bread has an evenly domed top and springs back when lightly pressed.
Once cooled, you glaze it with a cream cheese glaze that includes actual Oreo filling, then shower it with crushed Oreos. Every slice tastes like a giant Oreo, but better, because it is soft, fudgy, and fresh from your oven. This recipe yields 12 slices, and the total time is about 1 hour and 7 minutes, including prep and baking.
This recipe has no yeast and uses the quick bread or muffin method, which means three simple steps: mix dry, mix wet, fold together. That is it. You do not need a stand mixer, and you do not need to wait for dough to rise.
The loaf stays moist for days because it uses vegetable oil, cake flour, buttermilk, and sour cream. The cream cheese glaze is thick and creamy, and it complements the Oreos without overwhelming them.
Plus, the black cocoa gives you that true Oreo flavor that so many chocolate desserts miss. If you love cookies and cream anything, this bread will become a repeat bake in your kitchen.
Recipe Ingredients
The recipe requires ingredients for the Oreo bread and separate ingredients for the cream cheese glaze. Here is the full list so you can shop and prep with confidence.
For the Oreo Bread
2 cups (250 g) cake flour
¼ cup (21 g) Dutch process cocoa powder
¼ cup (21 g) black cocoa powder
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup plus 2 tablespoons (224 g) granulated sugar
2 tablespoons Oreo cookie crumbs
½ cup (120 g) sour cream, room temperature
2 large eggs, room temperature
¾ cup (180 g) buttermilk, room temperature
½ cup (112 g) vegetable oil
1 tablespoon vanilla extract
For the Cream Cheese Glaze
2 ounces cream cheese, room temperature
2 rounds Oreo filling
1 ½ cups (180 g) powdered sugar, sifted
½ teaspoon vanilla extract
1 tablespoon plus 1 teaspoon (20 g) whole milk
¾ cup crushed Oreos, about 6 to 7 Oreo cookies, for topping
This makes 12 slices. One slice is a serving. Here is the source nutrition per slice.
Nutrient
Amount per slice
Calories
370 kcal
Carbohydrates
101 g
Protein
10.5 g
Fat
28 g
Saturated fat
8.9 g
Fiber
4.3 g
Sugar
53.1 g
Sodium
325 mg
Cholesterol
83 mg
Ingredient Notes:
Dutch process and black cocoa powders are combined here, and natural cocoa powder is not recommended as a substitute because it changes the flavor and the color. Vegetable oil is used instead of butter, which keeps the crumb extra moist.
Black cocoa powder, such as King Arthur Black Cocoa Powder, is required for that classic Oreo flavor. Classic Oreos work beautifully, though double stuffed Oreos or another chocolate sandwich cookie can be used. Buttermilk provides moisture, tenderness, and a slight tang.
Full fat, room temperature sour cream adds moisture and richness. Cream cheese brings a tanginess that offsets the sweetness of the Oreos and enhances their flavor. The recipe card below contains the full list of ingredients and measurements.
Substitutions & Variations
One of the best things about this loaf is how easily it adapts. You can use any Oreo flavor you like. Mint Oreos turn it into a holiday treat. Golden Oreos create a chocolate and vanilla loaf that is just as irresistible. Peanut butter Oreos add a salty sweet twist that my family devours.
For the topping, you can swap the cream cheese glaze for a malted chocolate ganache drizzle, a white chocolate glaze, cream cheese frosting, or classic vanilla buttercream. Want more chocolate? Stir up to ½ cup of milk, dark, or white chocolate chips into the batter.
To make the bread oil free, replace the vegetable oil with an equal amount of cooled melted butter. Full fat Greek yogurt can stand in for the sour cream.
Please note that the recipe has not been tested with any other substitutions or variations, so stick close to these swaps for the best results.
How to Make Oreo Bread
This is a quick bread, so the method is simple. Preheat the oven to 350 degrees F. Then follow these steps.
For the Oreo Bread
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 for decorating the top.
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 the 2 tablespoons of Oreo crumbs until combined. Set aside.
In a medium bowl, whisk together the eggs and sour cream until smooth. Then mix in the vegetable oil, buttermilk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined and no streaks of flour remain.
Spray a 9×5 loaf pan with nonstick baking spray and line the long side with parchment paper. The parchment should make a sling and hang off the sides for easy removal. Pour the batter into the prepared pan and smooth the top with the back of a spoon or an offset spatula. Tap the pan a few times on the counter to remove air bubbles.
Bake for 50 to 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.
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 it on the cooling rack. Let it cool completely before glazing.
For the Cream Cheese Glaze
If your cream cheese is not quite room temperature, heat it in the microwave for about 10 seconds. In a medium bowl using a hand mixer, beat the cream cheese and Oreo filling together on medium high speed until smooth.
Add the sifted powdered sugar and mix on low at first, then increase 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. Pour in the milk and vanilla extract and mix until smooth. You can use between 1 tablespoon and 2 tablespoons of milk. The more you use, the runnier the glaze will be. Start with one tablespoon and add one teaspoon at a time until you reach your desired consistency.
Place the cooling rack with the Oreo bread over a parchment lined cookie sheet. Pour the glaze on top of the cooled bread and garnish with the reserved Oreo crumbs and crushed Oreos. Enjoy.
Tips for the Best Oreo Flavor
If you want that true cookies and cream flavor, do not skip the black cocoa powder. Classic Oreos are made with black cocoa, so it is the ingredient that makes this bread taste like the cookie instead of just chocolate.
Another tip: add Oreo filling to the cream cheese glaze. It amplifies the Oreo flavor in a way that plain cream cheese cannot. Finally, pile on extra crushed Oreos on top.
They add texture and another layer of Oreo flavor in every bite. I like to press them gently into the glaze so they stay put.
Expert Baking Tips
Sift the dry ingredients together. This prevents lumps in the flour and cocoa powder and evenly distributes the baking powder and baking soda. Fold the wet and dry mixtures together gently with a rubber spatula only until the flour disappears. Over mixing produces a dense, tough quick bread, and nobody wants that.
Room temperature ingredients are not a suggestion. They are the quiet secret to an even crumb and a loaf that bakes up beautifully.
Let the eggs, buttermilk, and sour cream sit at room temperature for at least 2 hours before baking. Room temperature ingredients create an even batter, make mixing easier, and guard against over mixing.
To line the pan, spray the loaf pan with nonstick baking spray, then add parchment long enough to overhang the sides as a sling. This makes removal effortless.
Begin checking doneness at 45 minutes. A wooden skewer inserted in the center should come out clean or with a few moist crumbs, with no wet batter.
The loaf should spring back when lightly pressed, have a domed shape, and not jiggle in the center when the pan is gently shaken. Since oven temperatures vary, an oven thermometer is a smart investment.
It helps you avoid over baking, which is the fastest way to dry out a quick bread.
Storage
Cooled, unglazed Oreo bread keeps at room temperature in an airtight container for up to 3 days. You can also wrap it in plastic wrap and aluminum foil and refrigerate it for up to 5 days.
Glazed bread should be wrapped in plastic wrap and aluminum foil and refrigerated for up to 5 days. Just know that the Oreos lose their crunch once refrigerated, so the topping will be softer.
To freeze, wrap individual slices in plastic wrap, place them in a ziplock bag, and store for up to 3 months. When you are ready to eat, thaw a slice at room temperature or warm it briefly in the microwave.
For make ahead, bake and cool the bread, then store it in an airtight container at room temperature for 2 to 3 days. Glaze it and add the crushed Oreos right before serving. That way the topping stays crisp and the bread stays moist.
More Delectable Quick Breads & Muffins
If you love this chocolate Oreo bread, you will want to keep the oven warm for more quick breads and muffins. From fruity loaves that showcase seasonal berries to chocolate studded muffins that disappear before they cool, there is a cozy bake for every craving.
Browse the quick bread and muffin collection on Recipes Valentina for your next breakfast, brunch, or afternoon treat. Each recipe is designed to be simple, approachable, and full of flavor, just like this one.
FAQs
What ingredient gives Easy Chocolate Oreo Bread its authentic Oreo flavor?
The authentic Oreo flavor comes from black cocoa powder, which is heavily alkalized for a deep color and distinct taste. It is combined with Dutch process cocoa to add fat back into the loaf. Using both cocoas ensures the bread closely mirrors the flavor of the classic cookie.
Can you substitute butter for vegetable oil in Oreo bread?
Yes, melted and cooled butter can replace the vegetable oil in equal measure. However, the author notes that this substitution has not been tested, so the texture may differ slightly. Vegetable oil is 100 percent fat and helps keep the bread moist, but butter can still work for a similar result.
How should you store Easy Chocolate Oreo Bread?
Unglazed bread can be stored at room temperature in an airtight container for up to 3 days, or wrapped in plastic and foil in the refrigerator for up to 5 days. Glazed bread can be wrapped and refrigerated for up to 5 days, though the Oreo pieces will soften. For longer storage, wrap individual slices in plastic and freeze in a ziplock bag for up to 3 months.
Why might my Oreo bread turn out dry, and how can I prevent it?
Dry Oreo bread is usually caused by too much flour or overbaking. To prevent it, measure flour by weight or use the spoon-and-level method, and check your oven temperature with an oven thermometer. Baking at 350°F for 50-55 minutes and testing with a skewer for moist crumbs will help ensure a tender loaf.
Easy Chocolate Oreo Bread (Cookies and Cream) Recipe With a handful of simple ingredients and two bowls, this moist and tender chocolate Oreo bread comes together in about 15 minutes, bakes in under an hour, and tastes like a giant Oreo. I still remember the first time I pulled this loaf from the oven.
Total Time:67 min
Yield:12 slices 1x
Ingredients
Scale
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 1-Preheat the oven to 350 degrees F: 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. 2-In a large mixing bowl, sift together: 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 with the flour mixture, whisking until combined. Set aside. 3-In a medium bowl, whisk together the: In a medium bowl, whisk together the eggs and sour cream until smooth. Then mix in the vegetable oil, buttermilk, and vanilla extract. 4-Pour the wet ingredients into the dry: Pour the wet ingredients into the dry ingredients and mix using a rubber spatula until just combined and no streaks of flour remain. 5-Spray a 9×5 loaf pan with non: Spray a 9×5 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. 6-Bake for 50 – 55 minutes or: 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.) 7-Allow the bread to sit in the: 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 8-Since this is a small amount of: 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. 9-Add the sifted powdered sugar and mix: 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.) 10-Place the cooling rack with the Oreo: 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!!
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