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Easy Chocolate Oreo Bread Recipe

Easy Chocolate Oreo Bread Recipe
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★★★★★

5.1 from 29 reviews

This Easy Chocolate Oreo Bread is a decadent and moist chocolate loaf cake filled with Oreo cookie crumbs and topped with a rich cream cheese glaze and crushed Oreos. Perfect for Oreo lovers, this quick and simple recipe is great for breakfast, dessert, or an indulgent snack.

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

  1. Prepare the Oreo crumbs: Preheat the oven to 350°F (175°C). Using a food processor or a large ziplock bag with a rolling pin, crush 2 Oreos into fine crumbs. Set aside 2 tablespoons for the batter and reserve the rest for decorating the bread later.
  2. Mix dry ingredients: 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 2 tablespoons Oreo crumbs until well combined. Set aside.
  3. Combine wet ingredients: In a medium bowl, whisk the eggs and sour cream until smooth. Add the vegetable oil, buttermilk, and vanilla extract and mix well until incorporated.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined and no streaks of flour remain. Do not overmix.
  5. Prepare the loaf pan: Spray a 9×5 inch loaf pan with non-stick baking spray and line the long sides with parchment paper, leaving an overhang for easy removal. Pour the batter into the pan and smooth the top with a spatula. Tap the pan on the counter a few times to remove air bubbles.
  6. Bake the bread: Bake for 50-55 minutes or until a wooden skewer inserted into the center comes out mostly clean with a few moist crumbs. The bread should dome and spring back when gently pressed.
  7. Cool the bread: Let the bread rest in the pan on a wire rack for 10 minutes. Lift the bread out using the parchment overhang and transfer it to the rack. Cool completely before glazing.
  8. Make the cream cheese glaze: In a medium bowl, beat the cream cheese and Oreo filling with a hand mixer until smooth. Gradually add the sifted powdered sugar, starting on low speed and increasing to high. Scrape the bowl as needed until a thick paste forms.
  9. Adjust glaze consistency: Add the milk (start with 1 tablespoon, add up to 1 teaspoon more if needed) and vanilla extract. Mix until smooth and pourable but still thick.
  10. Glaze and decorate: Place the cooled bread on a parchment-lined cookie sheet. Pour the cream cheese glaze over the top. Immediately sprinkle with reserved Oreo crumbs and crushed Oreos for garnish. Let the glaze set before slicing and serving.

Notes

  • Room temperature ingredients help ensure a smooth batter and even baking.
  • Do not overmix the batter as it can make the bread dense.
  • Use parchment paper sling in the loaf pan for easy removal and clean edges.
  • Adjust the consistency of the glaze by adding milk gradually to avoid a glaze too runny or too thick.
  • Store the bread covered at room temperature for up to 2 days or refrigerated for up to a week.

Nutrition

Keywords: Chocolate Oreo Bread, Oreo loaf, chocolate bread, cream cheese glaze, Oreo dessert, chocolate cake bread

Find it online: https://spiceupwithsophie.com/easy-chocolate-oreo-bread-recipe/