Caramel Cream Cheese Bread (Printable)

Moist bread filled with creamy cheesecake swirl and sweet caramel ribbon

# 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 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

# 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 light brown sugar, all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large bowl or using a stand mixer, beat together eggs, milk, and vegetable oil until fully 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 level the surface.
06 - In a separate bowl, beat together 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 each loaf's batter.
08 - Gently spread the remaining batter over the cream cheese layer in each pan, covering completely. Leave at least 1 inch from the pan rim.
09 - Drizzle caramel sauce in a stripe pattern over the top of each loaf. Using a knife, create a gentle swirl pattern without overworking.
10 - Bake for 50 minutes until a toothpick inserted into the center comes out mostly clean. Minimal cream cheese residue on the toothpick is acceptable.
11 - Allow loaves to cool in pans for 10 minutes. Turn out onto a wire rack and cool completely before slicing.

# Expert Advice:

01 -
  • It tastes like cheesecake and cinnamon rolls had a baby, but you don't need yeast or patience.
  • The batter comes together in one bowl with no fancy technique required.
  • You get two loaves, so one can go straight into the freezer for emergencies or surprise guests.
  • That caramel swirl on top bakes into a glossy, bakery-style finish that makes people think you tried way harder than you did.
02 -
  • Do not overfill the pans or the batter will spill over and bake onto your oven floor, ask me how I know.
  • Room temperature cream cheese is non-negotiable; cold cream cheese won't blend and you'll end up with lumps that won't bake out.
  • The caramel swirl looks best when you don't overthink it; one confident drizzle and a quick knife pull is all you need.
03 -
  • Use a serrated knife and a gentle sawing motion to slice cleanly through the cream cheese layer without smooshing the loaf.
  • If you only have one loaf pan, bake one loaf and turn the other half of the batter into muffins; they bake in 12 minutes and make great grab-and-go breakfasts.
  • Let the caramel sauce come to room temperature before drizzling so it flows smoothly and doesn't sink straight into the batter.
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