Oreo Chocolate Bread

Oreo Chocolate Bread is a decadent mashup of your Oreos, chocolate chips and moist, rich, chocolate loaf cake. It’s a great breakfast or dessert on the go!

Ahh, Oreos. I’ve been enamored with these little sandwich cookies for as long as I can remember using them in cakes, cookies, pies, doughnuts and Oh, don’t forget about the classically popular Oreo Balls. Check all of the Dessert Recipes and see which one is your favorite.

Oreo Bread

OREO CHOCOLATE BREAD

I think Oreos were a part of almost everyone’s childhood. Nothing was better than a tall glass of milk and a plate of those yummy cookies. Personally, I was a dunker but I won’t hold it against you if you separated the cookie and ate the filling first. You do you. Either way, you weren’t wrong and were getting a tasty treat.

The hardest part of this recipe will be making the bread before anyone breaks into the Oreo cookie package and eats them all. I suggest starting it right as you get home from the store otherwise, if your house is anything like mine, keeping your family away from the cookies is a losing battle.

Before starting this recipe, make sure to have room temperature ingredients. I recommend allowing the butter and eggs to sit out on the counter for about 30 minutes before starting the recipe. Doing so will result in a light-textured and tender cake. Trust me, that little extra step is worth it.

MORE DELICIOUS OREO RECIPES

HOW TO MAKE OREO CHOCOLATE BREAD

  • Preheat the oven to 350 degrees.
  • Spray a 8×4 loaf pan with baking spray.
  • Sift together the flour, baking powder, cocoa powder, and salt.
  • In your stand mixer add the butter and sugar on medium speed for 2 minutes.
  • Turn the mixer on low, add the eggs, one at a time, and then the vanilla. 
  • Add in the dry ingredients until just combined then fold in most of the Oreos and all the chocolate chips.
  • Add the batter to your loaf pan and top with remaining Oreos.
  • Bake for 50-55 minutes until a toothpick comes out clean.

Oreo Chocolate Bread Slice

VARIATIONS ON OREO CHOCOLATE BREAD

  • Oreos: You can really go crazy with different types of Oreos in this recipe. They only have a million different flavor combinations to play with. Peppermint, Mint, Red Velvet or Peanut Butter would be great options (if you use peanut butter also add in peanut butter chips with your chocolate chips for an ultimate pb chocolate version!).
  • Toppings: Add a drizzle of white chocolate or semisweet chocolate to the top once it’s cooled. 
  • Gluten-Free: Unfortunately Oreos are not Gluten-Free but you might be able to find an alternative cookie to add into this recipe as a substitute. You’ll also want to swap out the flour and use a Gluten-Free all-purpose flour.

Stack of Oreo Bread

TIPS FOR MAKING THIS BREAD

  • Make sure to sift the flour, cocoa powder, baking powder, and salt. It’ll help to combine them completely before adding them in with the other ingredients.
  • When folding in the chocolate chips and crushed Oreos, make sure to do it gently and be sure not to over-mix.
  • Allow the bread to cool in the pan for 10 minutes and then remove it and continue letting it cool on a wire rack.
  • For ease with getting the bread out of the pan, make sure to line the bottom of the pan with parchment paper and grease and flour the sides.

MORE DELICIOUS QUICK BREADS:

HOW TO STORE AND SERVE?

  • Serve: This bread will keep at room temperature, covered, for about a week.
  • Store: You can extend the freshness of the bread by storing it in the refrigerator for up to 2 weeks. 
  • Freeze: This bread freezes well if you make sure to wrap it in a sealed container or freezer-safe storage bag. It will keep in the freezer for up to 3 months.

Oreo Chocolate Loaf Cake

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Oreo Chocolate Bread

Oreo Chocolate Bread is a decadent mashup of your Oreos, chocolate chips and moist, rich, chocolate loaf cake. It's a great breakfast or dessert on the go!
Yield 12 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 cup unsalted butter , at room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar , packed
  • 1 1/4 cups flour
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 teaspoons salt
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 20 Oreos , crumbled in large chunks and divided
  • 1 1/2 cups semisweet chocolate chips

Instructions

  • Preheat the oven to 350 degrees.
  • Spray a 8x4 loaf pan with baking spray.
  • In your stand mixer add the butter, granulated sugar, and brown sugar on medium speed for 2 minutes.
  • Sift together the flour, cocoa powder, baking powder and salt.
  • Turn the mixer on low, add the eggs, one at a time, and then the vanilla.
  • Add in the dry ingredients until just combined then fold in most of the Oreos (reserve ½ cup) and all the chocolate chips.
  • Add the batter to your loaf pan and top with remaining Oreos.
  • Bake for 50-55 minutes until a toothpick comes out clean.

Nutrition

Calories: 469kcal | Carbohydrates: 64g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 262mg | Potassium: 294mg | Fiber: 4g | Sugar: 42g | Vitamin A: 324IU | Calcium: 44mg | Iron: 5mg
Keyword: Oreo Bread, Oreo Chocolate Bread

Oreo Chocolate Bread collage

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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

  1. Hi, I made this last weekend and though this looks very nice unfortunately it came out dense and dry. Upon double checking and comparing the recipe with other similar bread (such as your oreo bread recipe), I noticed this oreo chocolate bread almost doesn’t have any liquid (milk/buttermilk) in it. Not sure what I did wrong, or was there something you forgot to write?

    Nevertheless, this is a great start! My kids like it and I’m sure I just need to add some milk to achieve my preferred bread texture. Thank you for sharing this!

    1. This bread is more like a quick bread than a cake. I’ve tested it multiple times so the measurements are correct. Glad you were able to adjust to fit more to your liking. Next time you make it though, make sure to measure the flour correctly by spooning it into the measuring cups vs scooping it out. That might help out with the denseness you’re getting.

  2. Is there any substitution for the butter? Like liquid coconut oil or apple sauce? I don’t have a mixer unfortunately.

    Thanks!

  3. In this recipe you say in the directions to put in the stand mixer granulated sugar and brown sugar, but there is no brown sugar in the ingredients. Could you please let me know if it takes brown sugar in addition to the granulated sugar and if so, how much?