If you love soft, fluffy quick breads and cookies and cream desserts, this Cookies and Cream Bread is about to become your new favorite recipe. Made with creamy yogurt, melted butter, a touch of maple syrup, and plenty of chopped cookies, this easy sweet bread is incredibly moist, fluffy, and packed with cookies and cream flavor.

And the best part? You only need one bowl, simple ingredients, and no yeast! Finish the loaf with a sweet powdered sugar glaze and extra crushed cookie crumbs for a bakery-style treat that looks just as good as it tastes.

Whether you call it Oreo bread, cookies and cream loaf, or cookies and cream bread, one thing is certain: this recipe is perfect for breakfast, dessert, an afternoon snack, or whenever you're craving something sweet.

Why You'll Love This Cookies and Cream Bread

Soft, moist, and fluffy
Loaded with chopped cookies
Easy to make in one bowl
Can be made with dairy or nondairy milk
Easily customizable with your favorite stuffed cookies
Optional chocolate chips for even more chocolate flavor
Finished with a simple powdered sugar glaze
Can be made lower in sugar by leaving out the liquid sweetener

If you're looking for an easy dessert that feels a little more fun than traditional banana bread or chocolate chip bread, this cookies and cream loaf is the perfect recipe to try.

Ingredients You'll Need

Yogurt

Yogurt helps make this bread incredibly moist and soft. You can use regular or Greek yogurt, depending on what you have available.

Melted Butter

Butter adds richness and gives the bread a delicious flavor. Allow it to cool slightly after melting so it doesn't cook the egg when mixed into the batter.

Egg

One egg helps bind the ingredients together and gives the loaf structure.

Milk

You can use either dairy or nondairy milk in this recipe, making it easy to customize based on what you have on hand.

Maple Syrup

Maple syrup adds sweetness and moisture. You can substitute another liquid sweetener if desired.

For a super low-sugar option, you can leave the liquid sweetener out entirely. Keep in mind that the finished bread will be less sweet, especially depending on the cookies you use.

Vanilla Extract

Vanilla adds extra sweetness and enhances the cookies and cream flavor.

Baking Powder and Baking Soda

Using both helps create a soft, fluffy loaf with a nice rise.

Salt

Just a small pinch helps balance the sweetness.

Flour

All-purpose flour gives this quick bread its structure.

Cookies

You'll need about 8 to 10 chopped cookies. I used Simple Mills stuffed cookies, but any stuffed cookie will work!

You can also use Oreos or another cookies and cream-style sandwich cookie. Roughly chop the cookies into bite-sized pieces so you'll get plenty of cookie pieces throughout every slice.

Chocolate Chips

Chocolate chips are completely optional, but highly recommended if you're a chocolate lover.

Powdered Sugar Glaze

A simple glaze takes this bread to the next level and makes it look extra impressive.

You can also stir in extra crushed cookie crumbs for even more cookies and cream flavor. For the best texture, use just the cookie portion and not the filling.

How to Make Cookies and Cream Bread

Step 1: Prepare Your Loaf Pan

Preheat your oven to 350°F.

Grease or line a standard loaf pan with parchment paper. Leaving some parchment paper hanging over the sides makes it easier to remove the bread once it has cooled.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the yogurt, melted butter, egg, milk, maple syrup, and vanilla extract.

Whisk until everything is smooth and well combined.

Step 3: Add the Dry Ingredients

Add the baking powder, baking soda, salt, and flour to the bowl.

Gently stir until the ingredients are just combined. Be careful not to overmix the batter, as overmixing can result in a denser, tougher loaf.

Step 4: Fold in the Cookies

Gently fold in the chopped cookies and optional chocolate chips.

Try to distribute the cookies evenly throughout the batter so every slice has plenty of cookies and cream goodness.

Step 5: Bake

Pour the batter into your prepared loaf pan and smooth out the top.

Bake at 350°F for 40 to 50 minutes.

The exact baking time can vary depending on your oven, loaf pan, and the moisture content of your yogurt and cookies. Start checking the bread around the 40-minute mark.

The loaf is ready when a toothpick inserted into the center comes out mostly clean. A few melted chocolate crumbs are okay, but you don't want wet batter.

If the top begins browning too quickly before the center is baked, loosely cover the loaf with foil and continue baking.

Step 6: Cool

Allow the bread to cool in the pan for about 10 to 15 minutes before transferring it to a wire rack.

Let it cool completely before adding the glaze. If the bread is still warm, the glaze will melt and run off the top.

How to Make the Powdered Sugar Glaze

To make a simple glaze, whisk together powdered sugar with a small amount of milk until you reach your desired consistency.

For a thicker glaze, use less milk. For a thinner glaze that drips down the sides of the bread, add a little more milk.

Drizzle the glaze over the completely cooled cookies and cream bread.

For an extra cookies and cream look, sprinkle crushed cookie crumbs over the glaze. Use the cookie portion only, leaving out the cream filling.

Tips for the Best Cookies and Cream Loaf

Don't Overmix the Batter

Once you add the flour, mix only until the dry ingredients disappear. Overmixing can make quick bread dense instead of soft and fluffy.

Chop the Cookies Into Different-Sized Pieces

A combination of smaller crumbs and larger cookie chunks creates the best texture. You'll get cookies and cream flavor throughout the loaf while still having noticeable pieces of cookie in each slice.

Let the Bread Cool Before Glazing

This step is important! A completely cooled loaf gives you that pretty, thick glaze instead of one that immediately melts into the bread.

Check the Center Carefully

Because this is a thick loaf, the center may need longer than the edges. Use a toothpick to check the middle of the bread rather than just the sides.

Add Chocolate Chips for a Richer Dessert

The chocolate chips are optional, but they make this recipe feel even more like a dessert. You can use regular, mini, dark chocolate, or dairy-free chocolate chips.

Can I Use Oreos Instead?

Absolutely! Traditional Oreos work perfectly in this recipe, which is why Oreo bread is another great way to describe this loaf.

I used Simple Mills stuffed cookies, but you can use your favorite sandwich cookies. Golden cookies, chocolate sandwich cookies, or another cookies and cream-style cookie would all work.

Can I Make This Bread Lower in Sugar?

Yes! You can leave out the maple syrup or other liquid sweetener for a lower-sugar version.

The cookies and optional chocolate chips will still add sweetness, but the finished loaf will be less sweet than the original version.

You can also skip the powdered sugar glaze if you want an even lower-sugar option.

Can I Make This Recipe Dairy-Free?

Yes. Use nondairy milk and a dairy-free yogurt. You'll also need to substitute the butter with your preferred dairy-free butter alternative.

Make sure the cookies and chocolate chips you choose are dairy-free as well.

Can I Make These Cookies Ahead of Time?

You can prepare the cheesecake filling and cookie dough ahead of time.

For best results, assemble the cookies, cover them, and refrigerate before baking. The dough can be chilled overnight if needed.

You can also freeze the unbaked stuffed cookie dough for a longer storage option. Bake directly from frozen, adding a few extra minutes as needed.

How to Store Oreo Cheesecake Cookies

Because these cookies contain a cream cheese filling, store leftovers in an airtight container in the refrigerator.

They will stay fresh for approximately 3 to 4 days.

For the best texture, let the cookies sit at room temperature for about 10 to 15 minutes before eating.

Can You Freeze Oreo Cheesecake Cookies?

Yes! You can freeze both baked and unbaked cookies.

To Freeze Baked Cookies

Allow the cookies to cool completely. Freeze them in a single layer until firm, then transfer them to a freezer-safe container or bag.

Freeze for up to 2 months.

For best results, freeze the cookies without the glaze and add the fresh glaze after thawing.

To Freeze Unbaked Cookies

Assemble and stuff the cookie dough as directed. Place the cookies on a baking sheet and freeze until solid.

Transfer to a freezer-safe bag or container.

When ready to bake, place the frozen cookies on a parchment-lined baking sheet and bake at 350°F, adding a few extra minutes as needed.

Oreo Cheesecake Cookie Variations

Once you make the original version, there are so many fun ways to change them up.

Chocolate Oreo Cheesecake Cookies

Add cocoa powder to the cookie dough for a double-chocolate cookies-and-cream cookie.

Golden Oreo Cheesecake Cookies

Swap regular Oreos for Golden Oreos and finish with a vanilla glaze.

Mint Chocolate Oreo Cookies

Use mint Oreos and add mini chocolate chips for a mint chocolate cheesecake cookie.

Birthday Cake Oreo Cookies

Use Birthday Cake Oreos and add colorful sprinkles to the cookie dough for a fun celebration-inspired dessert.

White Chocolate Oreo Cheesecake Cookies

Use white chocolate chips in the dough and drizzle the finished cookies with a white chocolate glaze.

How to Store Cookies and Cream Bread

Store leftover bread in an airtight container.

If the bread is glazed, I recommend keeping it in the refrigerator to help the glaze stay fresh. Let a slice sit at room temperature for a few minutes before eating if you prefer a softer texture.

The bread should stay fresh for several days when properly stored.

Can You Freeze Cookies and Cream Bread?

Yes! This bread freezes well.

For best results, freeze the loaf before adding the glaze. Wrap the completely cooled bread tightly in plastic wrap or store individual slices in a freezer-safe container.

When you're ready to enjoy it, thaw at room temperature and add the glaze before serving.

Freezing individual slices is especially convenient because you can grab one whenever you're craving something sweet.

Ways to Serve This Cookies and Cream Bread

This easy loaf is delicious on its own, but there are plenty of ways to make it even more indulgent.

Try serving a slice:

Warm with a drizzle of extra glaze
With a scoop of vanilla ice cream
With whipped cream
Alongside fresh strawberries
With a cup of coffee
As a fun dessert for parties or holidays
For a sweet breakfast or brunch treat

Frequently Asked Questions

Is cookies and cream bread the same as Oreo bread?

They are very similar! Cookies and cream bread typically refers to a sweet quick bread made with sandwich cookies, while Oreo bread specifically uses Oreo cookies.

Since this recipe can be made with Oreos or other stuffed cookies, Cookies and Cream Bread is the perfect name.

What size loaf pan should I use?

A standard loaf pan works best for this recipe.

Keep in mind that loaf pans can vary in size, which may affect the baking time. Start checking the bread around 40 minutes and continue baking until the center is cooked through.

Why is my quick bread still raw in the middle?

Quick breads can take longer to bake in the center because the batter is thick and moist.

If the top is browning too quickly but the center is still underbaked, loosely tent the bread with foil and continue baking until a toothpick inserted into the center comes out mostly clean.

Can I skip the chocolate chips?

Yes! The chocolate chips are completely optional. The bread will still have plenty of cookies and cream flavor without them.

Can I use another sweetener?

Yes. Any liquid sweetener should work in place of maple syrup.

You can also leave the sweetener out entirely for a less sweet, lower-sugar loaf.

This Cookies and Cream Bread is soft, sweet, loaded with cookie pieces, and incredibly easy to make. Whether you use Oreos, Simple Mills stuffed cookies, or another favorite sandwich cookie, every slice is packed with delicious cookies and cream flavor.

The optional chocolate chips make it even more decadent, while the powdered sugar glaze and crushed cookie topping give the loaf a bakery-worthy finish.

It's the kind of easy recipe that's perfect for sharing, bringing to brunch, serving as dessert, or simply enjoying whenever you're craving cookies and cream.

Cookies and Cream Bread Recipe

Prep Time: 10 minutes
Cook Time: 40–50 minutes
Total Time: Approximately 1 hour
Yield: 1 loaf

Ingredients

For the bread:

1/2 cup yogurt
1/2 cup butter, melted
1 egg
1/4 cup milk, dairy or nondairy
1/3 cup maple syrup or another liquid sweetener
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
8–10 stuffed cookies, chopped
1/2 cup chocolate chips, optional

For the glaze:

Powdered sugar (about ¾ cup)
Milk, as needed (2-4 tablespoons)
Optional: crushed cookie crumbs, using only the cookie portion and not the filling

Instructions

Preheat the oven to 350°F. Grease or line a standard loaf pan with parchment paper.
In a large bowl, whisk together the yogurt, melted butter, egg, milk, maple syrup, and vanilla extract.
Add the baking powder, baking soda, salt, and flour. Stir gently until just combined.
Fold in the chopped cookies and optional chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top begins browning too quickly, loosely cover it with foil.
Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Make the glaze by whisking powdered sugar with a small amount of milk until smooth and pourable.
Drizzle the glaze over the cooled bread and top with optional crushed cookie crumbs.
Slice, serve, and enjoy!

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