Recipes

Chocolate Oreo Donut loaf

by StudioLink Recipe.
September 28, 2026
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Made by Angela

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This Chocolate Oreo Donut Loaf layers a rich black-cocoa batter with buttery Oreo streusel, crushed cookies, and a thick vanilla bean glaze. The finished loaf is dark, craggy, cookie-packed, and generously glazed for a decadent cookies-and-cream dessert.

350°F
Bake Temperature
9×5
Loaf Pan
60–80 Min
Approx. Bake Time
Dessert
Recipe Type

Ingredients:

0.5x
1x
2x
4x
 
For the Oreo Streusel
  •   7 Oreo cookies (crushed)
  •   100 g all-purpose flour
  •   5.3 g black cocoa powder
  •   47 g granulated sugar
  •   1/4 tsp fine sea salt
  •   80 g butter (cold, cubed)
 
For the Chocolate Oreo Loaf
  •   220 g granulated sugar
  •   120 g neutral oil
  •   200 g plain unsweetened Greek yogurt (room temperature)
  •   160 g milk (room temperature)
  •   2 tsp vanilla bean paste
  •   260 g all-purpose flour
  •   15 g cornstarch
  •   15 g black cocoa powder
  •   1 3/4 tsp baking powder
  •   1/4 tsp baking soda
  •   3/4 tsp fine sea salt
  •   1/8 tsp ground nutmeg
  •   13 Oreos (roughly crushed, filling included)
 
For the Vanilla Bean Glaze
  •   220 g powdered sugar
  •   45-52 g milk
  •   1/2 tsp vanilla bean paste
  •   pinch fine sea salt
  •   coarse sanding sugar (before baking, for sprinkling)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and fully line it with parchment paper.
  2. Make the Oreo streusel. Combine the 7 CRUSHED OREO COOKIES, 100 G ALL-PURPOSE FLOUR, 5.3 G BLACK COCOA POWDER, 47 G GRANULATED SUGAR, AND ¼ TEASPOON FINE SEA SALT.
  3. Work the 80 G COLD CUBED BUTTER into the Oreo mixture with your fingertips until irregular crumbs and some larger clusters form. Do not overwork the streusel. Refrigerate it while preparing the loaf batter.
  4. In a large mixing bowl, whisk together the 220 G GRANULATED SUGAR, 120 G NEUTRAL OIL, 200 G GREEK YOGURT, 160 G MILK, AND 2 TEASPOONS VANILLA BEAN PASTE until smooth.
  5. Add the 260 G ALL-PURPOSE FLOUR, 15 G CORNSTARCH, 15 G BLACK COCOA POWDER, 1¾ TEASPOONS BAKING POWDER, ¼ TEASPOON BAKING SODA, ¾ TEASPOON FINE SEA SALT, AND ⅛ TEASPOON GROUND NUTMEG.
  6. Whisk just until combined and no dry streaks remain. Avoid overmixing the batter.
  7. Gently fold in the 13 ROUGHLY CRUSHED OREO COOKIES, including their filling.
  8. Spread half of the chocolate Oreo batter evenly into the prepared loaf pan.
  9. Scatter half of the chilled OREO STREUSEL over the batter, keeping it slightly away from the edges of the pan.
  10. Spoon the remaining chocolate batter over the streusel layer and gently spread it without disturbing the middle layer.
  11. Scatter the remaining Oreo streusel over the top and finish with a light sprinkling of COARSE SANDING SUGAR. Keep the loaf pan no more than three-quarters full.
  12. Bake for 30 MINUTES at 350°F (175°C), then loosely tent the loaf with foil.
  13. Continue baking and begin checking the loaf once it has baked for 60 MINUTES TOTAL. Depending on the oven, the loaf may require up to approximately 80 minutes.
  14. Check several spots near the center for doneness because the cookies and streusel can create uneven readings. A tester may have moist crumbs, but wet batter or a paste-like coating means the loaf needs more time. The creator’s loaf finished around 208°F internally and notes that 210–211°F can still produce a good result.
  15. Allow the baked loaf to cool in the pan for 20–30 MINUTES.
  16. Carefully transfer the loaf to a wire cooling rack and allow it to cool completely before glazing.
  17. Make the vanilla bean glaze by whisking together the 220 G POWDERED SUGAR, 45 G MILK, ½ TEASPOON VANILLA BEAN PASTE, AND A PINCH OF FINE SEA SALT until smooth.
  18. Add additional milk gradually, up to 52 G TOTAL, as needed to create a thick but pourable glaze.
  19. Pour the VANILLA BEAN GLAZE generously over the completely cooled loaf, allowing it to naturally settle into the irregular Oreo streusel surface.
  20. Allow the glaze to set before slicing. Serve at room temperature, or chill completely for a firmer center.

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