Caramel Cream Cheese Bread (Printer-friendly)

Tender bread swirled with creamy cheese filling and sweet caramel ribbons for a decadent breakfast or dessert treat.

# 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

# Directions:

01 - Preheat oven to 350°F. Grease two 1-pound loaf pans with cooking spray or butter.
02 - In a medium bowl, whisk together the brown sugar, flour, baking powder, and salt until evenly distributed.
03 - In a large bowl or using a stand mixer, beat the eggs, milk, and oil until well combined.
04 - Gradually add the dry ingredients to the 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 together the softened cream cheese, granulated sugar, and egg until the mixture is smooth and uniform.
07 - Spoon the cream cheese mixture in a line down the center of the batter in each loaf pan.
08 - Divide the remaining batter between the pans, spreading gently over the cream cheese layer to cover it completely.
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, minimal strokes to avoid overworking.
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 the loaves to cool in the pans for 10 minutes. Remove from pans and transfer to a wire rack to cool completely before slicing.

# Expert advice:

01 -
  • It tastes like cheesecake and coffee cake had a baby, but requires zero fancy technique or patience.
  • The cream cheese center stays creamy and tangy even after baking, creating perfect contrast with the sweet bread.
  • You get two loaves from one batch, so you can freeze one or gift it and still have plenty left.
  • It works for breakfast, dessert, or that weird 3 p.m. moment when you need something that feels like a hug.
02 -
  • Room temperature cream cheese is non negotiable because cold cream cheese won't blend smooth and will leave chunks in your filling that bake into weird pockets.
  • Don't overswirl the caramel or it disappears into the batter completely, and you lose that gorgeous ribbon effect people go crazy for.
  • Leave at least an inch of space at the top of each pan because this bread rises more than you'd expect and will crown over if overfilled.
  • The cream cheese layer doesn't fully set like cheesecake, it stays creamy and soft, so don't panic when your toothpick comes out a little gooey.
03 -
  • Use parchment paper strips in the bottom of your loaf pans for foolproof removal every single time, even if you forgot to grease properly.
  • Let the cream cheese sit out for at least an hour before mixing so it blends completely smooth without any lumps or streaks.
  • Tent the loaves loosely with foil during the last 10 minutes of baking if the tops are browning too fast but the centers aren't done yet.
  • Slice with a serrated knife using a gentle sawing motion to keep the cream cheese layer intact and avoid smashing the tender crumb.
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