Caramel Cream Cheese Bread (Print Version)

Moist quick bread with cream cheese filling and caramel swirl, ideal for breakfast or dessert.

# 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 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

# Cooking 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, flour, baking powder, and salt until evenly distributed.
03 - In a large bowl or stand mixer, beat eggs, milk, and vegetable oil until well combined.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix to maintain tender crumb structure.
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 together until smooth and uniform.
07 - Spoon cream cheese mixture in a continuous line down the center of the batter in each loaf pan.
08 - Top each pan with remaining batter, gently spreading to evenly cover the cream cheese layer without disturbing it.
09 - Drizzle approximately 2 tablespoons caramel sauce in a stripe across the top of each loaf. Using a knife, gently swirl caramel into the batter with minimal strokes to avoid overworking.
10 - Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean with possible traces of cream cheese residue.
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 -
  • It tastes like cheesecake and caramel had a baby with coffee cake, but you only dirty two bowls.
  • The cream cheese center stays creamy and cool against the warm bread, creating this perfect contrast in every bite.
  • You can have two gorgeous loaves ready in an hour, start to finish, no rising or resting required.
  • It slices beautifully for gifting or freezes like a dream for future mornings when you need something special.
02 -
  • If your cream cheese isn't fully softened, you'll end up with lumps in the filling that won't blend no matter how long you beat it.
  • Don't fill the pans more than two-thirds full; I learned this the hard way when batter bubbled over onto my oven floor and smoked up the kitchen.
  • The swirl is purely aesthetic, so if you accidentally mix it too much, the bread will still taste incredible, just without the pretty ribbon.
  • If your caramel sauce is too thin, it'll sink into the batter instead of swirling; look for one with the consistency of honey.
03 -
  • Use room temperature eggs and milk so the batter blends smoothly and bakes evenly; cold ingredients can cause the batter to seize up.
  • If you don't have two loaf pans, bake one loaf and turn the rest into muffins; just reduce the baking time to 18-20 minutes.
  • For a deeper caramel flavor, brown your butter before adding it to the batter instead of using oil.
  • If the tops are browning too quickly, tent them loosely with foil halfway through baking.
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