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Easy Chocolate Oreo Bread Recipe

Easy Chocolate Oreo Bread Recipe
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★★★★★

5.2 from 20 reviews

Deliciously rich and moist Easy Chocolate Oreo Bread, combining the deep flavors of Dutch and black cocoa powders with crunchy Oreo cookie crumbs and a luscious cream cheese glaze topped with crushed Oreos. Perfect for an indulgent dessert or a special breakfast treat.

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

Glaze and Topping

  • 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 + 1 teaspoon (20 g) Whole milk
  • 3/4 cup Crushed Oreos (about 6–7 Oreo cookies, for topping)

Instructions

  1. Prepare Oreo crumbs. Preheat the oven to 350°F. Using a food processor or a large ziplock bag and a rolling pin, crush 2 Oreos into fine crumbs. Set aside 2 tablespoons of these crumbs to add to the batter and reserve the rest for topping 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 of Oreo crumbs until fully combined. Set aside.
  3. Combine wet ingredients. In a medium bowl, whisk together the eggs and sour cream until smooth. Then add the vegetable oil, buttermilk, and vanilla extract, mixing until well incorporated.
  4. Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until just combined with no streaks of flour remaining. Be careful not to overmix.
  5. Prepare the loaf pan and add batter. Spray a 9×5 inch loaf pan with non-stick baking spray. Line the long sides with parchment paper to create a sling for easy removal. Pour the batter into the pan and smooth the top with an offset spatula. Tap the pan on the counter a few times to release air bubbles.
  6. Bake the bread. Bake in the preheated oven for 50 to 55 minutes or until a wooden skewer inserted in the center comes out mostly clean with a few moist crumbs. The bread should dome and spring back when lightly pressed.
  7. Cool before glazing. Allow the bread to cool in the pan on a wire rack for 10 minutes. Then use the parchment sling to lift the bread out and place it directly on the rack. Let it cool completely before glazing.
  8. Make the cream cheese glaze. Microwave the cream cheese for about 10 seconds to soften if needed. Using a hand mixer in a medium bowl, beat the cream cheese and Oreo filling on medium-high speed until smooth. Gradually add sifted powdered sugar and beat, starting on low and increasing to high speed until well combined into a thick paste.
  9. Thin the glaze and add flavor. Pour in 1 tablespoon of whole milk and 1/2 teaspoon vanilla extract. Mix until smooth. Add additional 1 teaspoon milk as needed to reach a pourable consistency.
  10. Glaze and decorate the bread. Place the cooled bread on a wire rack set over a parchment-lined baking sheet. Pour the cream cheese glaze over the top of the bread, allowing it to drip down the sides. Sprinkle generously with the reserved Oreo crumbs and crushed Oreos.
  11. Serve and enjoy. Let the glaze set for a few minutes, then slice and enjoy this decadent chocolate Oreo bread!

Notes

  • Make sure all wet ingredients are at room temperature to ensure smooth batter and even baking.
  • Do not overmix the batter to avoid dense bread.
  • Use parchment paper with a sling to make bread removal easy and clean.
  • Adjust milk quantity in the glaze for desired thickness; thinner glaze will drip more.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • To crush Oreos without a food processor, place cookies in a sealed plastic bag and crush with a rolling pin or heavy pan.

Nutrition

Keywords: chocolate bread, Oreo bread, chocolate Oreo dessert, easy bread recipe, chocolate loaf cake, cream cheese glaze, Oreo crumbs

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