Caramel Cream Cheese Bread (Printable Version)

Moist quick bread with cheesecake center and sweet caramel swirl. Perfect for breakfast or dessert.

# 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 - ⅔ cup vegetable oil

→ Cream Cheese Filling

08 - 4 ounces cream cheese, softened
09 - ¼ cup granulated white sugar
10 - 1 large egg

→ Topping

11 - ¼ cup caramel sauce

# How To Make It:

01 - Preheat oven to 350°F. Grease two 1-pound loaf pans with cooking spray or butter.
02 - In a medium bowl, whisk together light 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. Avoid overmixing to maintain tender crumb structure.
05 - Divide half of the batter evenly between both prepared loaf pans.
06 - In a separate bowl, beat softened cream cheese, granulated sugar, and egg until smooth and uniform.
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 cream cheese layer, ensuring complete coverage without disturbing filling.
09 - Drizzle caramel sauce in thin stripes over the top of each loaf. Using a knife, gently swirl caramel through batter with 3-4 light strokes.
10 - Bake for 50 minutes until a toothpick inserted into center comes out mostly clean with minimal cream cheese residue.
11 - Cool loaves in pans for 10 minutes, then transfer to wire rack for complete cooling before slicing.

# Expert Advice:

01 -
  • It tastes like cheesecake and coffee cake had a love child, but it's easier than either.
  • The cream cheese filling stays soft and custardy, almost like biting into a hidden surprise with every slice.
  • You can make it in the morning and have two loaves ready before lunchtime with barely any effort.
  • It's fancy enough to gift but forgiving enough that even a beginner can nail it on the first try.
02 -
  • Do not overfill the pans, leave at least an inch of space at the top or the batter will spill over the sides as it rises.
  • Softening the cream cheese is non negotiable, cold cream cheese won't beat smooth and you'll end up with lumps in the filling.
  • Don't overswirl the caramel or it'll disappear into the batter, you want distinct ribbons that caramelize on top.
  • The toothpick test can be tricky because the cream cheese layer stays soft, look for mostly clean with a few moist crumbs, not wet batter.
03 -
  • Room temperature eggs and milk blend into the batter more smoothly and help the bread rise evenly.
  • If your caramel sauce is too thin, warm it slightly so it thickens and won't sink into the batter when you swirl.
  • Line the bottom of your loaf pans with parchment paper for the easiest release, the loaves will slide right out.
  • Let the bread cool completely before slicing or the cream cheese layer will smear and the slices won't hold their shape.
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