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Oreo Protein Loaf Cake

High-Protein Reese’s Oreo Loaf (Chocolate–Peanut Butter Protein Bread)

5 from 1 vote
A rich, moist, banana‑free Oreo loaf made with PB Fit, Greek yogurt, and applesauce for extra protein and a soft, chewy crumb. Reese’s Oreos add pockets of chocolate–peanut butter flavor inside and on top. Easy, indulgent, and macro‑friendly.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 Slices
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box sugar-free cake mix yellow or chocolate; 15.25 oz
  • 1/2 cup PB Fit peanut butter powder 45 g
  • 1 cup unsweetened applesauce
  • 1/2 cup nonfat Greek yogurt
  • 3 large eggs or 3/4 cup liquid egg whites
  • 6 pieces Reese’s Oreos chopped; 4 inside, 2 on top

Equipment

Mixing Bowls
1 Mixing Bowls
Whisk
1 Whisk
Measuring Cups and Spoons
1 Measuring Cups and Spoons
Loaf Pan
1 Loaf Pan
Parchment Paper
1 Parchment Paper
Wire Rack
1 Wire Rack

Method
 

  1. Preheat oven to 350°F (175°C).
    Grease a 9×5-inch loaf pan or line it fully with parchment paper for clean removal.
  2. In a large bowl, whisk together:
    Applesauce
    Greek yogurt
    Eggs or liquid egg whites
    Whisk until completely smooth—this prevents clumps once the dry mix is added.
  3. Add the sugar‑free cake mix and PB Fit powder.
    Stir with a spatula until the batter is just combined.
    The batter will be thick—don’t add liquid.
  4. Fold in 4 chopped Reese’s Oreos.
    Distribute them evenly but avoid overmixing.
  5. Transfer the batter to the loaf pan and smooth the top.
    Sprinkle the remaining 2 chopped Oreos over the surface.
  6. Bake for 50–65 minutes, depending on your oven.
    It’s done when:
    A thermometer inserted in the center reads 200–205°F (93–96°C),
    or
    A toothpick comes out mostly clean with a few moist crumbs.
    If the top browns before the center is done, lightly tent the pan with foil.
  7. Let the loaf cool 10 minutes in the pan, then lift it out and transfer to a wire rack.
    Cool completely before slicing—this prevents crumbling.

Nutrition

Calories: 165kcalCarbohydrates: 34gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 47mgSodium: 353mgPotassium: 72mgFiber: 1gSugar: 21gVitamin A: 90IUVitamin C: 0.2mgCalcium: 115mgIron: 1mg

Notes

  • Slightly underbaked = best texture. Pull the loaf from the oven when the center is just set; it finishes cooking as it cools.
  • Storage:
    • Room temperature: 2 days covered
    • Refrigerator: up to 5 days
    • Freezer: freeze slices individually for quick snacks
  • Muffin Version: Scoop into a 12‑cup or 18‑cup muffin pan and bake 16–20 minutes.

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