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!!