Caramel Cream Cheese Bread (Printable version)

Moist quick bread with cream cheese filling and caramel swirl

# What You'll Need:

→ Bread Batter

01 - 2 cups packed light brown sugar
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

# 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 brown sugar, flour, baking powder, and salt until evenly combined.
03 - In a large bowl or stand mixer, beat eggs, milk, and vegetable oil until fully combined.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix the batter.
05 - Divide half of the batter evenly between the two prepared loaf pans.
06 - In a separate bowl, beat softened cream cheese, granulated sugar, and egg 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 - Top with the 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 with minimal strokes.
10 - Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean with minimal cream cheese residue.
11 - Allow loaves to cool in pans for 10 minutes, then remove to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The cream cheese layer bakes into something that tastes like cheesecake hiding inside tender, moist bread.
  • It looks impressive but comes together with basic pantry staples and zero fancy techniques.
  • You get two full loaves, so there's one to keep and one to give away without feeling stingy.
  • The caramel swirl adds just enough drama to make breakfast feel like dessert.
02 -
  • Don't skip softening the cream cheese or you'll end up with lumpy white chunks instead of a smooth ribbon.
  • Leave at least an inch of space at the top of each pan because this batter rises more than you'd expect.
  • Swirl the caramel gently and only once or twice, overswirling turns it muddy instead of marbled.
03 -
  • Use a serrated knife and a gentle sawing motion to slice cleanly through the cream cheese layer without smooshing it.
  • If your caramel sauce is too thick to drizzle, warm it in the microwave for 10 seconds to loosen it up.
  • Line your loaf pans with parchment paper for the easiest release and zero scrubbing afterward.
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