Caramel Cream Cheese Bread (Printable)

Moist quick bread swirled with rich cream cheese filling and sweet caramel ribbon. Perfect for breakfast or dessert.

# What You 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 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

# Step-by-Step:

01 - Preheat oven to 350°F. Grease two 1-pound loaf pans thoroughly.
02 - In a medium bowl, whisk together brown sugar, 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.
05 - Divide half of the batter evenly between the two prepared loaf pans.
06 - In a separate bowl, beat softened cream cheese, granulated sugar, and egg until smooth and creamy.
07 - Spoon the 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 layer to cover completely without pressing down.
09 - Drizzle caramel sauce in a stripe over the top of each loaf. Use a knife to gently swirl the caramel into the batter with minimal strokes.
10 - Bake for 50 minutes until a toothpick inserted into the center emerges mostly clean. Some cream cheese residue on the toothpick is acceptable.
11 - Allow loaves to cool in pans for 10 minutes, then remove and transfer to a wire rack. Cool completely before slicing.

# Expert Suggestions:

01 -
  • It tastes like cheesecake and caramel had a baby with the ease of quick bread.
  • You get two full loaves, one to keep and one to gift without guilt.
  • The swirl makes every slice look bakery fancy with zero decorating skill required.
  • It works for breakfast with coffee or dessert with ice cream, no questions asked.
02 -
  • Do not overfill your pans, leave at least an inch of space or you'll have a volcano situation in your oven.
  • Softening the cream cheese fully is non-negotiable, cold chunks won't blend and you'll end up with lumpy filling.
  • Swirl the caramel gently, overworking it will make it disappear into the batter instead of staying visible.
  • Let the bread cool completely before slicing or the cream cheese center will smear instead of hold its shape.
03 -
  • Use a serrated knife and a gentle sawing motion to slice through the cream cheese layer without tearing the bread.
  • If your caramel sauce is too thick to drizzle, warm it in the microwave for 10 seconds until it flows easily.
  • Line your loaf pans with parchment paper for the easiest release and no scrubbing later.
  • Make the batter the night before and refrigerate it, then assemble and bake fresh in the morning for warm bread with zero early-morning effort.
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