Caramel Cream Cheese Bread (Printable)

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

# What You'll 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 It:

01 - Preheat oven to 350°F. Grease two 1-pound loaf pans with butter or cooking spray.
02 - In a medium bowl, whisk together the brown sugar, flour, baking powder, and salt until evenly combined.
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 ingredients to the wet mixture, stirring until just combined. Do not overmix to maintain tender 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 well blended.
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 filling without disturbing it.
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 to avoid over-swirling.
10 - Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean with minimal cream cheese residue acceptable.
11 - Allow loaves to cool in pans for 10 minutes, then remove and cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • It tastes like dessert but passes as breakfast without judgment.
  • The cream cheese center stays soft and tangy even after baking.
  • You get two loaves, so one can go straight into the freezer for emergency cravings.
  • It uses pantry staples and takes less than an hour start to finish.
02 -
  • Do not overfill the pans or the batter will overflow and make a mess in your oven, leave at least an inch of space at the top.
  • 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 in the microwave for 10 seconds and stir.
03 -
  • Use a light hand when swirling the caramel, two or three passes with the knife is enough or it'll disappear into the batter.
  • If you only have one loaf pan, bake one loaf and refrigerate the other batter for up to two hours before baking.
  • Let the bread cool completely before slicing or the cream cheese center will ooze out and you'll lose that pretty swirl.
Go Back