Caramel Cream Cheese Bread (Printable version)

Moist quick bread swirled with creamy cheese filling and sweet caramel ribbons

# Needed ingredients:

→ 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

# How to make it:

01 - Preheat oven to 350°F. Grease two 1-pound loaf pans with butter or cooking spray.
02 - In a medium mixing bowl, whisk together the brown sugar, flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl or stand mixer, beat the eggs, milk, and vegetable oil until fully combined.
04 - Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix to maintain bread texture.
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 smooth and creamy.
07 - Spoon the cream cheese mixture in a line down the center of the batter in each loaf pan.
08 - Cover the cream cheese filling with the remaining batter, spreading gently with a spatula to seal the filling.
09 - Drizzle caramel sauce in a thin stripe over the top of each loaf. Using a knife, gently swirl the caramel through the batter with minimal strokes to create a marbled effect.
10 - Bake for 50 minutes until a toothpick inserted into the center comes out mostly clean. Cream cheese residue on the toothpick is acceptable.
11 - Allow loaves to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • The cream cheese filling stays put and tastes like a surprise cheesecake layer in every slice.
  • It looks fancy but comes together with pantry staples and zero fuss.
  • You get two loaves from one batch, so there's always one to share or freeze.
  • The caramel swirl on top bakes into a shiny, sweet crust that cracks beautifully when you slice it.
02 -
  • Leave at least an inch of space at the top of each pan, this batter rises more than you'd think and I've had it spill over onto the oven floor.
  • Don't swirl the caramel too much or it'll vanish into the batter instead of staying visible on top.
  • Let the cream cheese come to room temperature or it won't beat smooth and you'll have chunks in the filling.
03 -
  • Weigh your flour if you have a scale, it's the most reliable way to avoid dense, heavy loaves.
  • Swirl the caramel with a butter knife in a figure eight pattern for the prettiest marbled effect on top.
  • Let the loaves cool completely before slicing or the cream cheese layer will smear and the slices won't hold their shape.
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