Caramel Cream Cheese Bread (Printable)

Moist bread swirled with rich cream cheese and sweet caramel for a decadent breakfast or dessert treat.

# Ingredient List:

→ 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
07 - 2/3 cup vegetable oil

→ Cream Cheese Filling

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

→ Topping

11 - 1/4 cup caramel sauce

# How to Prepare:

01 - Preheat oven to 350°F. Grease two 1-pound loaf pans with butter or cooking spray.
02 - In a medium bowl, whisk together brown sugar, all-purpose flour, baking powder, and salt.
03 - In a large bowl or stand mixer, beat together eggs, milk, and vegetable oil until combined.
04 - Gradually add dry ingredients to wet mixture, mixing 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 together softened cream cheese, granulated sugar, and egg until smooth.
07 - Spoon the cream cheese mixture in a line down the center of the batter in each pan.
08 - Top with remaining batter, spreading gently to cover the cream cheese layer completely.
09 - Drizzle a stripe of caramel sauce over the top of each loaf. Using a knife, gently swirl the caramel into the batter without overswirling.
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 any fancy skills to pull it off.
  • The caramel swirl makes every slice look bakery-perfect, even if you've never decorated anything in your life.
  • You can have two gorgeous loaves ready in an hour, which means spontaneous brunches are back on the table.
02 -
  • Room temperature cream cheese is non-negotiable, cold cream cheese creates lumps that won't smooth out no matter how long you beat it.
  • Don't overfill your pans, leave at least an inch of space or the batter will overflow and make a mess in your oven.
  • Swirling the caramel is about restraint, too much and it disappears into the batter instead of creating those gorgeous ribbons.
03 -
  • Use a light hand when folding the batter, those little flour streaks will disappear in the oven and overmixing makes the texture dense.
  • Check your baking powder's expiration date before you start, expired leavener is the number one reason quick breads don't rise.
  • Let the loaves cool completely before slicing or they'll crumble, patience here makes all the difference in clean, beautiful slices.
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