Caramel Cream Cheese Bread (Print Version)

A tender bread with a creamy cheesecake center and sweet caramel swirls, ideal for breakfast or dessert.

# 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 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 cooking spray or butter.
02 - In a medium bowl, whisk together brown sugar, all-purpose flour, baking powder, and salt until evenly blended.
03 - In a large bowl or using a stand mixer, beat together eggs, milk, and vegetable oil until fully combined.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing to maintain bread tenderness.
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 creamy.
07 - Spoon cream cheese mixture in a line down the center of the batter in each loaf pan.
08 - Spread remaining batter gently over the cream cheese filling to cover completely.
09 - Drizzle caramel sauce in a stripe over the top of each loaf. Using a knife, gently swirl the caramel through the batter without overswirling.
10 - Bake for 50 minutes until a toothpick inserted into the center comes out mostly clean. Some cream cheese residue on the toothpick is acceptable.
11 - Allow loaves to cool in pans for 10 minutes, then remove and cool completely on a wire rack before slicing.

# Top Tips:

01 -
  • It tastes like cheesecake and cinnamon rolls had a baby, but you mix it in one bowl and walk away.
  • The cream cheese center stays creamy and tangy even after baking, creating pockets of pure indulgence in every slice.
  • You can serve it for breakfast without guilt or drizzle extra caramel on top and call it dessert.
  • It makes two loaves, so you can freeze one or gift it and still have plenty left for yourself.
02 -
  • Softening the cream cheese fully is non negotiable, cold cream cheese will leave lumps no matter how long you beat it.
  • Don't fill the pans more than two thirds full or they'll overflow in the oven and make a mess.
  • The cream cheese layer might crack slightly on top as it bakes, that's normal and actually looks rustic and beautiful.
  • If your caramel sauce is too thick to drizzle, warm it in the microwave for 10 seconds.
03 -
  • Use a light hand when swirling the caramel, one or two passes with the knife is all you need to create a beautiful marbled effect without losing the distinct ribbons.
  • Line the bottom of your loaf pans with parchment paper for the easiest release, especially if your pans are older or have scratches.
  • Let the loaves cool completely before wrapping them for storage or the trapped steam will make the crust soggy.
  • If you only have one loaf pan, bake one loaf and refrigerate the other batter for up to two hours before baking.
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