Chocolate Oreo Quick Bread
Rich and decadent chocolate Oreo quick bread is made with cocoa powder and crushed Oreos. It’s moist, indulgent and perfect for breakfast on the go or serve this chocolate loaf for an easy dessert!
Featuring everyone’s favorite chocolate sandwich cookie, this chocolate Oreo quick bread is easy to make with a moist, tender crumb! It’s buttery, chocolaty and totally crave worthy.
This simple quick bread recipe is similar to my double chocolate bread but with Oreos! The hardest part of making this chocolate bread is actually not eating all the Oreos before you make the bread!
Whether you like to dunk your Oreos or eat the cream first, you will want to serve this rich Oreo chocolate bread with a tall glass of milk to wash it down. Other chocolate bread recipes we love include this chocolate yeast bread, chocolate chip bread and chocolate banana bread!
Table of Contents
Ingredients in Oreo Chocolate Bread
- Butter: Your butter will need to be melted and then cooled to room temperature.
- All purpose flour: Adds structure to the bread.
- Granulated sugar: For sweet taste.
- Unsweetened cocoa powder: Be sure to sift your cocoa powder to remove any lumps.
- Baking powder and baking soda: Leavening agents for lift and rise.
- Salt: Just a pinch.
- Greek yogurt: Use plain yogurt, the higher percentage of fat the richer your Oreo quick bread will be.
- Milk: 2% or higher for best taste.
- Egg: For binding.
- Vanilla extract: Pure vanilla for best taste.
- Oreo cookies: 15 Oreo cookies broken into pieces.
How to Make Chocolate Oreo Quick Bread
Dry ingredients: In a large bowl whisk together the flour, sugar, salt, cocoa powder, baking powder and baking soda until no lumps remain and then set aside.
Wet ingredients: In a medium bowl whisk together Greek yogurt, milk, melted and cooled butter, egg and vanilla.
Combine: Add the yogurt mixture to the flour and mix just until combined. Your batter will be lumpy and that is ok! Fold in the crushed Oreos, leaving a few crumbs aside, until the flour is completely incorporated.
Bake: Spoon the Oreo quick bread batter into the loaf pan and top with the remaining Oreo pieces. Bake for 50-55 minutes or until a toothpick inserted in the loaf comes out clean. Cool for 15 minutes in the pan then move to a wire rack to cool completely. Enjoy!
Oreo Bread Variations
- Oreo variations: Lucky for us these days Oreo cookies have so many delicious flavors! Try peanut butter, mint, or a seasonal variety!
- Chocolate chips: For even more chocolate decadence, add 1 cup of semi-sweet chocolate chips.
- Glaze: After your Oreo quick bread has cooled, add a chocolate glaze or white chocolate glaze!
- Sour cream: Try sour cream if you are out of Greek yogurt.
- Gluten free: Substitute a 1:1 all purpose gluten free flour and use gluten free Oreos.
Expert Tips to Make Oreo Bread
- For easy removal of your bread from the pan, line your loaf pan with parchment paper and then grease and flour the sides of the pan.
- Room temperature ingredients will result in a light-textured and tender cake.
- Cool your bread for 15 minutes in the pan before removing it to cool completely on a wire rack.
- Don’t over mix your quick bread batter. When you add the Oreo cookies, stir gently until just combined.
- Sift your dry ingredients before adding them to the batter so they incorporate fully.
How to Store Chocolate Oreo Quick Bread
Store bread covered at room temperature for a week or in the refrigerator for up to 2 weeks.
To freeze, wrap bread tightly in plastic wrap then place in a sealed container or freezer-safe storage bag for up to three months. Thaw and then enjoy.
Can I add a cream cheese swirl?
While I have not tested this, you could try by whipping together softened cream cheese with granulated sugar, egg, vanilla and a small amount of flour. Add half the batter to the pan, add your cream cheese mixture and then place remaining batter in the pan.
Can I add frosting?
Adding frosting will transform your quick bread into a frosted Oreo loaf cake! I recommended this cream cheese frosting or Swiss meringue buttercream frosting.
How do I know when my quick bread is done baking?
When a knife inserted into the center comes out mostly clean with just a few crumbs, your bread is done!
How to serve my bread?
This bread is delicious as is although a scoop of vanilla ice cream makes it even better when served for dessert.
More Delicious Quick Breads
Chocolate Oreo Quick Bread
- ¼ cup + 2 tablespoons Butter – melted and cooled
- 2 cups All purpose flour
- ⅔ cups Granulated sugar
- ⅓ cup Unsweetened cocoa powder – sifted
- 1 ¾ teaspoons Baking powder
- ½ teaspoon Baking soda
- 1 pinch Salt
- 1 cup Greek yogurt – plain
- ¾ cups Milk – 2%
- 1 large Egg
- 1 teaspoon Vanilla extract
- 15 Oreo cookies – broken into pieces
- Pre-heat oven to 350F (180C) and grease and flour a 9 inch loaf pan.
- In a large bowl whisk together the flour, sugar, salt, cocoa powder, baking powder and baking soda and set aside.
- In a medium bowl mix together yogurt, milk, melted butter, egg and vanilla. Add the yogurt mixture to the flour and mix just until combined and the flour is almost completely incorporated. It will be a bit lumpy. Fold in the crushed oreos, leaving a few crumbs aside, until the flour is completely incorporated.
- Spoon the batter into the loaf pan and top with the remaining oreo pieces. Bake for about 50-55 minutes or until a toothpick inserted in the loaf comes out clean. Let cool for about 15 minutes in the pan then move to a wire rack to cool completely. Enjoy!
Erika, you (or your “associates”) TOOK DOWN my SINCERE, “tried & true” comment, which I posted on this recipe yesterday, wherein I only gave it 2 stars, as the loaf cake produced when this recipe was EXACTLY FOLLOWED by me (a VERY EXPERIENCED, AWARD-WINNING, onetime PROFESSIONAL baker) on Saturday lacked both sweetness & chocalatey-ness….THIS comment likely will be taken down, as well (so much for “freedom of speech”!), but today, after slicing this loaf up, schmearing all cut sides with my homemade chocolate ganache icing and commercial strawberry preserves, I am giving it FOUR STARS, as it now is both sweet AND chocolatey, and Hubby now likes it! ~ Cheryl in NJ
Hi Cheryl, no, I didn’t take down your comment. I just haven’t been online to answer it. I’m sorry you and your husband didn’t enjoy this quick bread, but it wasn’t supposed to be a super sweet dessert. It’s a quick bread that goes well in the afternoon with coffee or tea or in the mornings for an energy boost. If you want to add creams and fillings that is always a plus, but it’s first and foremost a simple quick bread. If you are looking for a decadent cake then the chocolate fudge cake is probably a better option for you. Here’s the link: https://breadsandsweets.com/chocolate-fudge-cake/ PS: you have all the freedom of speech you want, just know I wasn’t able to answer you until now. Hope you have a great day!
THANK YOU, Erika, for your sincere response. (When I saw my initial comment posted to the site yesterday, and did not see it posted at all this afternoon, I DID think that it was taken down ~ prompting my 2nd comment, today ~ but now I know “the process”.)….I WILL try the chocolate-fudge cake recipe you recommended from your site; however, I may also keep THIS Chocolate Oreo Quick Bread recipe in my “rotation” (just with some additional sugar & additional cocoa powder; maybe even with some additional melted chocolate added to the batter, in order to suit Hubby’s & my “sweeter tooth”, as apparently we weren’t “familiar” with “less sweet quick breads” prior to my making this recipe). Take care, & HAPPY BAKING! ~ Cheryl (Looking forward to enjoying a piece of this cake with Hubby after dinner tonight, and to making MORE of your ~ and your mom’s ~ recipes!)
Hi Cheryl, you’re very welcome! glad we could clear things up 🙂 That’s great! I hope you enjoy the fudge cake and keep enjoying the Oreo quick bread in every way! Thank you and Happy Baking! 😀
Erika ~ It was with GREAT EXPECTATIONS that I made this “Chocolate Oreo Quick Bread” this past Saturday, exactly following your above recipe, EXCEPT that I used 5.3 oz. vanilla Greek-style yogurt, mixed with a little less than 3 oz. sour cream (to make the 1-cup measurement in the recipe), and I also added both the “optional” 1-cup of chocolate chips (4oz. semi-sweet + 4 oz. milk), and also the cheesecake swirl….Erika, in the words of my dear Hubby (an Oreo-lover), this cake was ~ to put it politely ~ not very good, and I (a BIG FAN of C-A-K-E) agreed with him. Specifically, it was not “chocolatey” enough (I DID use 1/3 cup of unsweetened cocoa powder, sifted), and was not very sweet….For the first time in “practically forever”, Hubby and I turned down dessert last night after dinner, because neither of us wanted to “waste the calories” on this “substandard” (in our opinions) cake….Instead of “throwing it out” (as Hubby suggested), I just finished trying to salvage it, by slicing it up, and sandwiching two slices together with a filling of my own (chocolatey) homemade chocolate ganache and also a “slathering” of commercial, quality, (sweet) strawberry preserves….HOPE this “fixes” what Hubby & I find “lacking” in this recipe….I’d be interested in hearing from others who made this recipe.
Do the Oreos mixed into the batter stay crunchy after it’s cooked or do they get soft? We loooove crunchy. Thanks
Hi Trace, they aren’t as crunchy, they do become softer on the outside, but when you bite into a piece you still get a bit of a crunch. 🙂
Got it, I’ll keep the chunks “chunky” & let you know.xx
Good plan! Can’t wait to hear and happy baking! 😀