Caramel Cream Cheese Bread (Printable)

Tender quick bread with cream cheese filling and sweet caramel swirl

# 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 Steps:

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 the brown sugar, all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large bowl or using a stand mixer, beat the eggs, milk, and vegetable oil until well combined.
04 - Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid overmixing to maintain tenderness.
05 - Divide half of the batter evenly between the two prepared loaf pans, spreading to create a level base.
06 - In a separate bowl, beat together the softened cream cheese, granulated sugar, and egg until the mixture is smooth and homogeneous.
07 - Spoon the cream cheese mixture in a continuous line down the center of the batter in each loaf pan.
08 - Distribute the remaining batter over the cream cheese filling, gently spreading to fully cover without disturbing the layers.
09 - Drizzle a stripe of caramel sauce over the top of each loaf. Using a knife, gently swirl the caramel through the batter with minimal movements to create a marbled effect.
10 - Bake for 50 minutes, or 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 turn out onto a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It tastes like cheesecake and cinnamon rolls had a baby, but takes half the effort.
  • The cream cheese center stays soft and tangy even after cooling, so every slice feels indulgent.
  • You can eat it for breakfast without guilt or serve it as dessert without apology.
  • It makes two loaves, so you always have one to give away or freeze for later.
02 -
  • Do not overfill the pans or the batter will spill over the sides and bake onto your oven floor, leave at least an inch of space at the top.
  • Softening the cream cheese fully is non-negotiable, cold cream cheese won't blend and you'll end up with chalky chunks instead of a smooth swirl.
  • Swirl the caramel gently and only once or twice, overworking it turns the top muddy and you lose that beautiful ribbon effect.
03 -
  • Use a light hand when mixing the batter, stopping as soon as the flour disappears to keep the crumb tender instead of tough.
  • Let the loaves cool completely before slicing or the cream cheese layer will smear and you'll lose those clean swirls everyone loves.
  • Invest in good quality loaf pans with straight sides, cheap ones bake unevenly and the corners always burn before the center sets.
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