Caramel Cream Cheese Bread (Printer-friendly)

Moist bread swirled with creamy cheesecake filling and sweet caramel ribbons. 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 granulated white sugar
10 - 1 large egg

→ Topping

11 - 1/4 cup caramel sauce, store-bought or homemade

# Directions:

01 - Preheat oven to 350°F. Grease two 1-pound loaf pans with butter or cooking spray.
02 - In a medium bowl, whisk together brown sugar, all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large bowl or stand mixer, beat eggs, milk, and vegetable oil until fully combined.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix; some lumps are acceptable.
05 - Divide half of the batter evenly between the two prepared loaf pans, spreading to an even layer.
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 continuous line down the center of the batter in each loaf pan.
08 - Spread remaining batter gently over the cream cheese filling, covering completely and leaving at least 1 inch at the top for rise.
09 - Drizzle a stripe of caramel sauce over the top of each loaf. Using a knife, gently swirl the caramel into the batter with light strokes; avoid excessive swirling.
10 - Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean with some cream cheese residue acceptable.
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 roll had a baby, but you mix it in one bowl and skip the yeast.
  • The cream cheese center stays creamy and rich, even after baking, like a hidden surprise in every slice.
  • You can eat it warm for breakfast or cold as dessert, and both ways feel like a treat.
  • It makes two loaves, so you can freeze one and feel like a genius when surprise guests show up.
02 -
  • Softening your cream cheese completely is non negotiable; cold cream cheese won't blend and you'll end up with chalky chunks in your swirl.
  • Don't overfill the pans or the batter will spill over the sides and bake onto your oven floor, leaving at least an inch of space at the top.
  • Swirl the caramel gently, just two or three passes with a knife, or it'll disappear into the batter and you'll lose that gorgeous marbled look.
  • Let the loaves cool fully before slicing or the cream cheese center will ooze out and make a beautiful mess on your cutting board.
03 -
  • Use a light hand when swirling the caramel; two gentle strokes with a knife gives you gorgeous ribbons without muddying the batter.
  • Room temperature ingredients blend faster and more evenly, so pull your eggs, milk, and cream cheese out of the fridge 30 minutes before you start.
  • Line your pans with parchment paper if you want to lift the loaves out cleanly and slice them without any stuck on edges.
  • Check your bread at 45 minutes if your oven runs hot, because overbaking dries out the crumb and you'll lose that tender texture.
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