Description
A fluffy, vanilla-scented loaf studded with crunchy Oreo pieces that melt into pockets of cookie-and-cream goodness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed Oreo cookies
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed Oreo cookies.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy your Cookies and Cream Oreo Bread!
Notes
Store at room temperature in an airtight container for 2–3 days or in the refrigerator for up to 1 week. Wrap tightly for freezing up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cookies, Oreo bread, dessert, quick bread, baking