Caramel Cream Cheese Bread (Printable)

Moist quick bread with creamy cheesecake filling and caramel swirls

# What You Need:

→ Bread Batter

01 - 2 cups light brown sugar, packed
02 - 4 cups all-purpose flour
03 - 2 tablespoons baking powder
04 - 1 teaspoon salt
05 - 2 large eggs
06 - 2 cups whole milk or 2% milk
07 - 2/3 cup vegetable oil

→ Cream Cheese Filling

08 - 4 ounces cream cheese, softened
09 - 1/4 cup granulated white sugar
10 - 1 large egg

→ Topping

11 - 1/4 cup caramel sauce

# Directions:

01 - Preheat oven to 350°F. Grease two 1-pound loaf pans with cooking spray or butter.
02 - In a medium bowl, whisk together brown sugar, all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large bowl or using a stand mixer, beat eggs, milk, and vegetable oil until combined.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
05 - Divide half of the batter evenly between the two prepared loaf pans.
06 - In a separate bowl, beat cream cheese, granulated sugar, and egg together until smooth and well combined.
07 - Spoon the cream cheese mixture in a line down the center of the batter in each loaf pan.
08 - Distribute remaining batter over cream cheese filling, spreading gently to cover completely.
09 - Drizzle caramel sauce in a stripe over the top of each loaf. Using a knife, gently swirl caramel into the batter without overworking.
10 - Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean. Some cream cheese residue on the toothpick is acceptable.
11 - Allow loaves to cool in pans for 10 minutes, then remove and cool completely on a wire rack before slicing.

# Expert Suggestions:

01 -
  • It tastes like cheesecake and cinnamon rolls had a baby, but you don't need to proof dough or wait overnight.
  • The caramel swirl makes every slice look bakery perfect, even when you're half asleep and measuring by heart.
  • It uses pantry staples and comes together in one bowl, which means less cleanup and more coffee time.
02 -
  • Do not overfill the pans, I learned this the hard way when batter bubbled over onto the oven floor and smoked up the kitchen.
  • Softened cream cheese is non negotiable, cold cream cheese will not blend and you'll end up with chalky white lumps in your filling.
  • The caramel swirl is delicate, overswirling turns it into brown batter instead of a pretty ribbon.
03 -
  • Line your pans with parchment paper slings for foolproof removal, just lift the whole loaf out and skip the nervous flipping.
  • Warm a slice in the microwave for 15 seconds and the cream cheese center turns molten and dreamy, like a lava cake for breakfast.
  • Double the caramel swirl if you're feeling indulgent, it never hurts to have more of a good thing.
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