Introduction

This easy Chocolate Oreo Bread combines rich cocoa flavors with crunchy Oreo cookies for a delightful treat. Perfect for a snack or dessert, it’s moist, chocolatey, and topped with a luscious cream cheese glaze and crushed Oreos.

A rectangular dark chocolate loaf cake with one large slice cut at the front, revealing a dense and moist black interior, sits on a white marbled board. The top layer is covered with a thick, creamy white frosting, unevenly spread to show some drips down the sides, and topped with broken pieces of dark chocolate cookies scattered across. Crumbs and small cookie bits lay around the board, adding texture against the smooth white marble surface. A fork rests to the right side near the edge of the board, and soft natural light highlights the rich contrast between the dark cake and white frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250 g) Cake flour
1/4 cup (21 g) Dutch process cocoa powder
1/4 cup (21 g) Black cocoa powder
2 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Kosher salt
1 cup plus 2 tablespoons (224 g) Granulated sugar
2 tablespoons Oreo cookie crumbs
1/2 cup (120 g) Sour cream, room temperature
2 large Eggs, room temperature
3/4 cup (180 g) Buttermilk, room temperature
1/2 cup (112 g) Vegetable oil
1 tablespoon Vanilla extract
2 ounces Cream cheese, room temperature
2 rounds Oreo filling
1 1/2 cups (180 g) Powdered sugar, sifted
1/2 teaspoon Vanilla extract
1 tablespoon plus 1 teaspoon (20 g) Whole milk
3/4 cup Crushed Oreos (about 6-7 Oreo cookies) for topping

Instructions

Step 1: Preheat the oven to 350°F. Use a food processor or a large ziplock bag with a rolling pin to crush 2 Oreos into fine crumbs. Reserve 2 tablespoons for the batter and save the rest for topping.
Step 2: In a large bowl, sift together cake flour, Dutch cocoa powder, black cocoa powder, baking powder, baking soda, and kosher salt. Whisk in granulated sugar and 2 tablespoons Oreo crumbs until combined.
Step 3: In a medium bowl, whisk eggs and sour cream until smooth. Add vegetable oil, buttermilk, and vanilla extract, mixing well.
Step 4: Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined with no flour streaks.
Step 5: Spray a 9×5 inch loaf pan with non-stick spray and line the long sides with parchment paper extending over the edges. Pour batter into the pan and smooth the top. Tap the pan to release air bubbles.
Step 6: Bake for 50–55 minutes or until a skewer inserted in the center comes out mostly clean with a few moist crumbs. The bread should spring back when pressed lightly.
Step 7: Let the bread cool in the pan on a rack for 10 minutes. Lift out the bread using the parchment sling and cool completely on the rack before glazing.
Step 8: For the glaze, warm cream cheese in the microwave for 10 seconds. Beat cream cheese and Oreo filling until smooth with a hand mixer.
Step 9: Add sifted powdered sugar and mix on low, increasing speed until thick and well combined. Pour in milk and vanilla extract gradually to reach desired glaze consistency.
Step 10: Place the cooled bread on a parchment-lined tray. Pour glaze over the top and sprinkle with reserved Oreo crumbs and crushed Oreos. Let the glaze set before slicing and serving.

Tips & Variations

Use room temperature ingredients to help the batter mix evenly and create a moist bread.
For extra Oreo flavor, add chopped Oreos into the batter before baking.
You can substitute sour cream with Greek yogurt for a tangier flavor.
If you prefer a thinner glaze, add more milk one teaspoon at a time until you reach the desired consistency.

Storage

Store the Oreo bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate up to 1 week. Reheat slices briefly in the microwave to soften before serving. The glaze may firm up when chilled but will soften as it returns to room temperature.

How to Serve

The image shows a dark, moist chocolate loaf cake sliced into thick pieces and placed on a white marble round board. The cake has one layer of rich, dark brown texture and is topped with a creamy white frosting, sprinkled with crushed dark chocolate cookie crumbs and bits of chocolate cookies. A black knife with a shiny blade lies next to the board on the white marbled surface. There is a small tart with dark filling and white topping partially seen at the bottom left corner, and a white cloth is softly draped underneath the marble board. The scene has a clean, soft look with focus on the contrasting dark cake and white frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Yes, regular cocoa powder works fine, but black cocoa powder provides a deeper, more intense chocolate color and flavor.

How do I know when the bread is done baking?

Insert a wooden skewer or cake tester into the center of the bread. It should come out mostly clean or with a few moist crumbs, but no wet batter. The bread should also spring back when gently pressed.

Easy Chocolate Oreo Bread Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

This Easy Chocolate Oreo Bread is a moist, decadent chocolate loaf loaded with Oreo cookie flavor, topped with a rich cream cheese glaze and extra crushed Oreos for the perfect dessert or snack.

Author: Tara
Prep Time: 20 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Dessert, Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups (250 g) Cake flour
1/4 cup (21 g) Dutch process cocoa powder
1/4 cup (21 g) Black cocoa powder
2 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Kosher salt
1 cup plus 2 tablespoons (224 g) Granulated sugar
2 tablespoons Oreo cookie crumbs

Wet Ingredients

1/2 cup (120 g) Sour cream (room temperature)
2 large Eggs (room temperature)
3/4 cup (180 g) Buttermilk (room temperature)
1/2 cup (112 g) Vegetable oil
1 tablespoon Vanilla extract

Cream Cheese Glaze

2 ounces Cream cheese (room temperature)
2 rounds Oreo filling
1 1/2 cups (180 g) Powdered sugar (sifted)
1/2 teaspoon Vanilla extract
1 tablespoon plus 1 teaspoon Whole milk

Topping

3/4 cup Crushed Oreos (about 6–7 Oreo cookies)

Instructions

Prepare Oreo Crumbs: Preheat the oven to 350°F. Using a food processor or a ziplock bag with a rolling pin, crush 2 Oreos into fine crumbs. Reserve 2 tablespoons of these crumbs to add to the batter and save the rest for topping the bread later.
Mix Dry Ingredients: In a large bowl, sift together cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and kosher salt. Whisk in granulated sugar and 2 tablespoons Oreo crumbs until well combined.
Combine Wet Ingredients: In a medium bowl, whisk the eggs and sour cream until smooth. Add vegetable oil, buttermilk, and vanilla extract; mix well.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined and no streaks of flour remain, being careful not to overmix.
Prepare Pan and Bake: Spray a 9×5 loaf pan with non-stick spray and line it with parchment paper extending over the long sides. Pour batter into the pan, smooth the top, and tap gently to remove air bubbles. Bake for 50-55 minutes or until a skewer inserted in the center comes out mostly clean with some moist crumbs.
Cool the Bread: Let the bread cool in the pan for 10 minutes on a rack. Then lift it out using the parchment sling and transfer to the cooling rack. Allow bread to cool completely before glazing.
Prepare Cream Cheese Glaze: Microwave cream cheese for about 10 seconds to soften. Using a hand mixer, beat cream cheese and Oreo filling on medium-high until smooth. Add sifted powdered sugar gradually, mixing from low to high speed until combined and thick. Add whole milk and vanilla extract gradually, mixing until smooth and desired glaze consistency is reached.
Glaze and Garnish: Place cooled bread on a parchment-lined baking sheet. Pour the cream cheese glaze evenly over the loaf. Sprinkle reserved Oreo crumbs and crushed Oreo cookies on top as decoration.