Cookies and Cream Bread (Oreo Bread)

by Sabrina Snyder

Published on

14 Comments

4.80 from 5 votes
12
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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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!

Cookies and Cream Bread

OREO BREAD

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.

Oreo Bread in a stack

VARIATIONS ON OREO BREAD

  • Cream Cheese Filling: Give your Oreo Bread a sweet, creamy filling. Combine ½ cup cream cheese, ½ egg, ⅛ 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 ½ 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 ¼ cup of creamy peanut butter when adding the eggs and vanilla. Stir in some peanut butter chips for even more nutty flavor!

Loaf of Oreo Bread

FAQs ABOUT COOKIES AND CREAM
 
  • 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.

Oreo Bread Slice on wooden cutting board

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Dinner, then Dessert

Oreo Bread

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.
Yield 12
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Cookies and Cream Bread with Oreo Chunks on cutting board
PrintRate

Ingredients
 

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 15 tablespoons unsalted butter , softened
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 15 Oreos , quartered

Instructions

  • 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 ¾ 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.

Nutrition

Calories: 374kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 135mg | Potassium: 151mg | Fiber: 1g | Sugar: 29g | Vitamin A: 496IU | Calcium: 56mg | Iron: 2mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. This bread was delicious but for some reason, it took about 2 hours and 45 minutes for the bread not to be completely liquid in the middle, about 3 hours total baking. I added a little bit of extra cookies on top (using up kind of old box) but not THAT much. Any idea what happened? The only other change was I used gluten-free joe-joes instead of real Oreos.

    Reply

  3. I accidentally pressed the heart button while scrolling but the bread was so sweet and good

    Reply

  5. Hello Sabrina made this oreo bread and my kids loved it…one change I made was…used golden brown sugar…crumble just melts in mouth…Thank you!

    Reply

  6. Oh my gosh I seriously at 3 slices of this bread in a row they are that good. Easy to make and a huge family favorite. Thank you!

    Reply

  7. My kids are huge fans of Oreos, so it’s no surprise that the bread was also a big hit! Thank you for sharing!

    Reply