Oreo Bread is an Oreo lover’s dream come true! This Cookies and Cream loaf cake is packed full of sweet, chocolatey crushed Oreos and rich vanilla flavor.
Oreo fans rejoice! Today I’m bringing you another delicious, decadent loaf cake full of America’s favorite cookie. Like my Oreo Chocolate Bread, this new Dessert Recipe is dedicated to my fellow chocolate sandwich cookie lovers!
After creating at least 25 Oreo recipes so far on this site, I think it’s safe to admit – I absolutely love cooking with these iconic sandwich cookies! It’s not just that they add so much flavor and they incorporate so easily into many of my favorite recipes. It’s that they bring back so many happy memories for myself and my readers.
If you grew up eating these cookies, chances are you have a favorite way to eat them. In my Chocolate Oreo Bread post, I shared that I’m a lifelong dunker. This recipe goes out to all the vanilla creme filling fans. The ones who love to separate the cookies and either just eat the creme filling or add the creme from one cookie to another cookie.
You know who you are! The fans that celebrated with the release of the Double Stuf and the Mega Stuf, the ones that are stocking up on the “The Most Stuf” Oreos before they get discontinued, you are going to love this Cookies And Cream Bread. It’s got bits of cookie but it holds back on the chocolate so that you can get more of the vanilla creme flavor.
MORE DELICIOUS OREO RECIPES
To bring out even more vanilla creme flavor (aka to make it the “Most Stuf” version) you are going to want to top your cake with the delicious frosting below before serving with a big glass of cold milk for breakfast. Or if you want dessert, serve with Vanilla Ice Cream for more Cookies and Cream flavor!
Vanilla Icing for Oreo Bread
- 4 cups powdered sugar
- 3 tablespoons milk
- 2 teaspoons vanilla
- Add the powdered sugar, milk and vanilla together and mix.
- Microwave for warm. Pour over Oreo Bread.
VARIATIONS ON OREO BREAD
- Cream Cheese Filling: Give your Oreo Bread a sweet, creamy filling. Combine 1/2 cup cream cheese, 1/2 egg, 1/8 cup sugar. Add half bread batter to your loaf pan. Pour cream cheese filling over top, trying to keep down the center. Cover with the rest of the bread batter.
- Oreos: Using different Oreos can definitely change the flavor of this Cookies and Cream Bread. To bring out even more vanilla creme flavor, try using Golden Oreos or Golden Double Stuf Oreos.
- White Chocolate Chips: Want burst of sweet cream in each bite? Stir in 1/2 cup of white chocolate chips. You can also add other baking chips like milk chocolate, dark chocolate, butterscotch, or caramel chips.
- Oreo Banana Bread: Add 3 smashed ripe bananas and swap your baking powder for baking soda (1 to 1 swap) to make a super moist Oreo Banana Bread.
- Peanut Butter: Peanut Butter and chocolate are a match made in heaven. Add a 1/4 cup of creamy peanut butter when adding the eggs and vanilla. Stir in some peanut butter chips for even more nutty flavor!
- Is cookies and cream the same as Oreo? In short – yes. Cookies and Cream is technically an ice cream flavor… that was based on adding Oreos to vanilla ice cream!
- Who came up with cookies and cream? South Dakota State University claims to be the first to create this ice cream flavor, way back in 1979. A plant manager and 2 students crushed up Oreos and added to ice cream, calling it Oreos Ice Cream. To avoid a lawsuit, they quickly changed the name to Cookies ‘N Cream. Sadly they didn’t patent it so the origin is now contested by major ice cream brands, each claiming to be the first. I’d like to think the ingenious student “little guys” were the first though.
- What flavors go with cookies and cream? I’m sure you don’t want to hear “all of them”, but I think pretty much any flavor can go with cookies and cream, just look at this huge list of Oreo Varieties over the years.
MORE DELICIOUS QUICK BREADS:
HOW TO STORE OREO BREAD:
- Serve: This bread will stay good at room temperature for up to 2 days covered in plastic wrap.
- Store: Keep your bread longer by storing, wrapped tightly, in the refrigerator for up to 1 week.
- Freeze: Cool your bread completely, wrap tightly in plastic wrap, place in freezer bag and keep in freezer for up to 3 months.
- Yield: 12
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 350 degrees.
- Grease a 9 inch by 5 inch loaf pan and line it with parchment paper; grease the parchment paper as well.
- Mix the flour, baking powder, and salt in a separate bowl.
- Using a mixer, combine softened butter with the sugar. Add the eggs and vanilla and mix well.
- Gradually mix in the flour mixture to the batter.
- Mix the milk into the batter.
- Add 3/4 of the Oreos to the batter and stir.
- Pour the batter into your loaf pan.
- Sprinkle remaining Oreos on top of batter.
Cover the loaf pan with aluminum foil and bake for 30 minutes.
Uncover and bake for an additional 30 minutes.
- Let cool before removing from loaf pan.
Yield: 12 , Amount per serving: 374 calories, Calories: 374g, Carbohydrates: 50g, Protein: 4g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 65mg, Sodium: 135mg, Potassium: 151mg, Fiber: 1g, Sugar: 29g, Vitamin A: 496g, Calcium: 56g, Iron: 2g
All images and text © for Dinner, then Dessert.