Caramel Cream Cheese Bread
Sweet and rich caramel cream cheese bread perfect for dessert or a special breakfast, featuring a tender crumb and indulgent caramel swirl.
Equipment
- 2 1-pound loaf pan greased with cooking spray or butter
- 2 mixing bowl
- 1 stand mixer or hand mixer
- 1 wire rack
Ingredients
- 2 cups packed light brown sugar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups whole milk or 2% milk
- 2/3 cup vegetable oil
- 4 ounces cream cheese softened
- 1/4 cup granulated white sugar
- 1 large egg
- 1/4 cup caramel sauce
Instructions
- Preheat the oven to 350°F and grease two 1-pound loaf pans with cooking spray or butter.
- In a medium bowl, whisk together the brown sugar, flour, baking powder, and salt until evenly combined.
- In a large bowl or using a stand mixer, beat the eggs, milk, and vegetable oil until thoroughly combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Divide half of the batter evenly between the two prepared loaf pans, spreading it to cover the bottom.
- In a separate bowl, beat the softened cream cheese, granulated sugar, and egg until smooth and uniform.
- Spoon the cream cheese mixture in a continuous line down the center of the batter in each loaf pan.
- Distribute the remaining batter over the cream cheese filling in each pan, gently spreading to completely cover.
- Drizzle 2 tablespoons of caramel sauce in a stripe on top of each loaf and gently swirl with a knife.
- Bake the loaves for 50 minutes, or until a toothpick inserted comes out mostly clean.
- Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use softened cream cheese for easier mixing.
- Avoid overmixing the batter for a tender texture.
- Adjust caramel swirl amount to taste.
- Store wrapped at room temperature up to 2 days.