Caramel Cream Cheese Bread (Printable)

Moist quick bread swirled with rich cream cheese filling and sweet caramel drizzle. A tender, decadent treat perfect for breakfast or dessert.

# 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 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 mixing bowl, whisk together brown sugar, all-purpose flour, baking powder, and salt until well blended.
03 - In a large bowl or stand mixer, beat eggs, milk, and vegetable oil until thoroughly combined.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing to maintain bread texture.
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 and well combined.
07 - Spoon the cream cheese mixture in a continuous line down the center of the batter in each loaf pan.
08 - Spread the remaining batter gently over the cream cheese filling, ensuring complete coverage and leaving at least 1 inch space from pan rim.
09 - Drizzle 2 tablespoons of caramel sauce in a stripe pattern over the top of each loaf. Using a knife, gently swirl the caramel through the batter with minimal motion to avoid over-blending.
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 turn out onto a wire rack and cool completely before slicing.

# Expert Tips:

01 -
  • It tastes like cheesecake and cinnamon rolls had a baby, but you don't need yeast or patience.
  • The batter is forgiving and comes together in one bowl without any fuss.
  • Every slice looks different, with its own swirl pattern and surprise cream cheese center.
  • It freezes beautifully, so you can slice off a piece whenever the craving hits.
02 -
  • Do not overfill the pans, leave at least an inch of space or the batter will overflow and make a mess in your oven.
  • Room temperature cream cheese is non-negotiable, cold cream cheese will not blend smooth and you'll end up with chunks.
  • If your caramel is too thick to drizzle, warm it gently in the microwave for a few seconds.
  • The bread tastes even better the next day after the flavors settle and the texture gets even softer.
03 -
  • Use parchment paper strips in the pans with overhang on the sides so you can lift the loaves out easily without sticking.
  • If the tops brown too quickly, tent the pans loosely with foil halfway through baking.
  • Let the batter rest for five minutes before pouring if it seems too thick, it will loosen up slightly and spread easier.
  • Always cool completely before slicing or the cream cheese center will smear and the slices won't hold their shape.
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