Caramel Cream Cheese Bread (Printable Version)

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

# 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 white granulated sugar
10 - 1 large egg

→ Topping

11 - 1/4 cup caramel sauce

# How To Make:

01 - Preheat oven to 350°F. Grease two 1-pound loaf pans with cooking spray or butter.
02 - In a medium bowl, whisk together the brown sugar, flour, baking powder, and salt until evenly distributed.
03 - In a large bowl or using a stand mixer, beat the eggs, milk, and vegetable oil until fully combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, 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 together the softened cream cheese, granulated sugar, and egg until the mixture is smooth and creamy.
07 - Spoon the cream cheese mixture in a continuous line down the center of the batter in each pan.
08 - Top each pan with the remaining batter, spreading gently with a spatula to cover the cream cheese layer completely.
09 - Drizzle caramel sauce in a stripe over the top of each loaf. Using a knife, gently swirl the caramel into the batter with light strokes. Avoid overswirling.
10 - Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean with minimal cream cheese residue.
11 - Allow the loaves to cool in the pans for 10 minutes. Turn out onto a wire rack and cool completely before slicing.

# Expert Suggestions:

01 -
  • It tastes like cheesecake and cinnamon rolls had a love child that doesn't require any fancy technique.
  • You can pretend it's breakfast bread but everyone knows it's really dessert in disguise.
  • The caramel swirl makes every slice look like you spent hours when you really spent ten minutes mixing.
  • It freezes beautifully so you can pull out a loaf whenever someone needs impressing or comforting.
02 -
  • Softening the cream cheese is non-negotiable; cold cream cheese will never blend smoothly and you'll end up with chunks.
  • Don't fill the pans more than two-thirds full or you'll have a volcanic caramel eruption in your oven.
  • The caramel swirl is purely decorative on top, but it seeps down and creates pockets of sweetness that make every bite different.
  • Let the bread cool completely before slicing or the cream cheese center will smear everywhere and ruin your perfect layers.
03 -
  • Line the bottom of your loaf pans with parchment paper for foolproof release every single time.
  • Warm each slice for 10 seconds in the microwave and the cream cheese center gets melty and divine all over again.
  • Double the caramel swirl if you're a caramel fanatic; it won't hurt the structure and it makes every bite even more indulgent.
  • Make the batter the night before and store it in the fridge, then assemble and bake fresh in the morning for minimal effort with maximum wow factor.
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