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 cake for an easy dessert!
Ingredients
- 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
Instructions
- 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!
Notes
To store this Oreo Bread at room temperature, cover it in plastic wrap or foil and it will last for up to a week. If you store it in the fridge it will last up to 2 weeks.
To freeze, wrap bread tightly in plastic wrap then place it in a sealed container or freezer-safe storage bag for up to three months. Thaw and then enjoy.
Nutrition
Calories: 3078kcalCarbohydrates: 488gProtein: 76gFat: 100gSaturated Fat: 49gPolyunsaturated Fat: 10gMonounsaturated Fat: 33gTrans Fat: 2gCholesterol: 335mgSodium: 2651mgPotassium: 1465mgFiber: 23gSugar: 226gVitamin A: 2003IUVitamin C: 0.3mgCalcium: 1044mgIron: 39mg
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