Cookies and Cream Bread is everyone’s favorite chocolate sandwich cookie in a rich, chocolatey bread! It is an easy quick bread recipe for breakfast or dessert, made with staple ingredients and Oreos, of course!
Every now and then, something hits me. An idea I just can’t escape. I try to think zucchini and spinach, but my mind keeps begging for cookies and breads. This easy recipe is the best of both worlds!
We love Oreos. Cookies and Cream Ice Cream is one of the most frequently requested desserts in our house. So, I combined crushed Oreos into Sweet Bread and swirled in sweet cream cheese to create a one-of-a-kind dessert adults and kids alike love. Cookies and Cream Bread!
Cookies and Cream Bread Ingredients and Substitutions
See the printable recipe card for complete recipe.
- Sugar – White granulated sugar sweetens the bread.
- Flour – All purpose flour, no need to sift.
- Baking Powder – The leavening agent that makes this bread rise to perfection.
- Eggs – Large eggs, at room temperature.
- Salt – Salt brings out the flavor of all the other ingredients.
- Milk – The heaviest milk you have on hand, but any will do!
- Oil – Vegetable oil gives it the best flavor, but you can substitute with Canola oil, if needed.
- Oreos – Crushed Oreos are the foundation of this amazing loaf!
- Cream Cheese – Full fat Softened Cream Cheese.
How To Make Cookies and Cream Bread
It takes just 10 minutes to prep this easy bread!
- Prep – Grease loaf pan and preheat oven.
- Make Batter – Combine dry ingredients. In a separate bowl, combine wet ingredients and crushed Oreos. Gradually add dry mixture to wet until just moist.
- Fill – Pour half of the batter into pan.
- Prepare Filling – Combine cream cheese, egg and sugar. Pour cream cheese mixture over bread batter. Add remaining bread batter until 1″ below the top of the loaf pan to compensate for rise. Swirl in with a knife.
- Bake – Bake until toothpick comes out “clean” (with the exception of a little cream cheese). Allow to cool before serving, refrigerating or freezing.
- Convert Size – Check out my Essential Measurement Conversion Chart or use the slider in the recipe card.
- Use the Correct Loaf Pan – Learn more about Loaf Pan Sizes here.
- Don’t Overfill Loaf Pan – Fill 2/3 full to compensate for rise.
- Prepare Loaf Pan – Grease for an easy release.
- Use the Toothpick Test – Insert a toothpick into the center of the loaf. If it comes out clean, with the exception of a little cream cheese, then it’s done. Remove from oven and allow to cool.
- Egg – Whisk an egg in a small bowl and divide into half.
Refrigerate – Allow to cool, store in an airtight container or wrap loaf with plastic and store up to 1 week.
Freeze – Allow to cool, wrap loaf with plastic and store in an airtight container up to 1 month. Bring to room temperature to serve.
Curious about freezing recipes with cream cheese? Learn what does and doesn’t work in Can you Freeze Cream Cheese.
Cookies and Cream Bread
- ½ cup cream cheese (4 ounces)
- ½ egg Crack egg into bowl, whisk, and divide- you only need half!
- ⅛ cup white granulated sugar
- Grease 1 lb loaf pan and preheat oven to 350°F.
- Combine sugar, flour, baking powder, and salt.
- In a separate bowl, beat egg, milk, oil and crushed Oreos. Gradually add dry mixture to wet until just moist.
- Pour half of the batter into pan.
- Combine cream cheese, egg and sugar. Pour cream cheese mixture over bread batter. Add remaining bread batter until 1″ below the top of the loaf pan to compensate for rise. Swirl in with a knife.
- Bake 55 minutes or until toothpick comes out "clean" with the exception of a little cream cheese.
- Be sure to grease your loaf pan before adding the dough.
- The bread will take about 45 minutes to bake, start checking it about 5 minutes before time as some ovens can run hotter.
- Check when the bread is done by inserting a toothpick into the center of the loaf. If it comes out clean, with the exception of a little cream cheese, then it’s ready.
- The batter should not exceed 1″ from the top of the loaf pan to compensate for rise.
- To get 1/2 egg for filling, whisk an egg in a small bowl and divide.
Estimated nutrition information is provided as a courtesy and is not guaranteed.