• Preheat the oven to 350°F. Coat the loaf/bread pan with cooking flour spray or butter and flour (optional: Line the inside of the pan with parchment paper).
• Divide the Oreos into a group of 12 and a group of 6. Separately chop both groups into quarters and set aside.
• In a large bowl: mix the sugar and butter together. Add eggs and mix until smooth. Then add the milk, vanilla extract, while continuing to mix. Once the mix has become uniform. Make sure to sift the flour before adding to the wet batter. Add in the flour, baking powder and salt. Then use a mixer to form the batter.
• Add the group of 12 chopped Oreos (including crumbles) to the batter mix. Use a spatula to fold until the Oreos are evenly distributed throughout (do not mix rapidly or use a mixer at this step.
• Transfer the batter to the loaf/bread pan. Add and gently press down the other group of 6 chopped Oreos into the top of the batter filled pan.
• Cover with aluminum foil and bake for 30 minutes. Remove aluminum foil and bake uncovered for 30 minutes or until a toothpick placed in the center comes out clean. Let the bread cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

Slice and enjoy!

Can be kept in an air tight container up to a week.