Caramel Cream Cheese Bread (Print-Friendly)

Moist quick bread with cream cheese filling and caramel swirls. Ideal for breakfast or dessert with 20 slices per batch.

# 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

# Cooking Steps:

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 using a stand mixer, beat eggs, milk, and vegetable oil until thoroughly 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, spreading to create level bases.
06 - In a separate bowl, beat together softened cream cheese, granulated sugar, and egg until smooth and homogeneous.
07 - Spoon cream cheese mixture in a line down the center of the batter in each pan.
08 - Gently spread remaining batter over cream cheese layer in each pan, ensuring even coverage without disturbing filling.
09 - Drizzle caramel sauce in a stripe over the top of each loaf. Using a knife, gently swirl caramel into batter with minimal strokes to create marbled effect.
10 - Bake for 50 minutes until a toothpick inserted into center comes out mostly clean with minimal cream cheese residue acceptable.
11 - Allow loaves to cool in pans for 10 minutes, then remove from pans and transfer to wire rack for complete cooling before slicing.

# Expert Tips:

01 -
  • The cream cheese layer stays creamy and tangy, creating a cheesecake experience inside tender bread.
  • It looks impressive with minimal effort, making you seem like a much fancier baker than you actually are.
  • Two loaves mean one for now and one to freeze, or one to keep and one to gift without guilt.
  • Brown sugar keeps the crumb moist for days, so it tastes just as good on day three as it does fresh.
02 -
  • Do not fill the pans more than two thirds full or the batter will overflow and create a smoky mess in your oven.
  • Softening the cream cheese fully is non negotiable; cold cream cheese will not blend and leaves lumps in the filling.
  • If your caramel sauce is too thick to drizzle, warm it gently in the microwave for 10 seconds.
  • The bread continues to cook slightly as it cools, so underbaking by a minute or two is better than overbaking.
03 -
  • Line the bottom of your loaf pans with parchment paper for foolproof release every single time.
  • Weigh your flour if possible; too much flour makes the bread dense and dry instead of tender.
  • Brush the tops with melted butter right after baking for a glossy, golden finish.
  • Serve slices slightly warmed with extra caramel drizzled on top for an over the top dessert experience.
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