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Caramel Cream Cheese Bread Recipe

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4 from 24 reviews

  • Author: Sophia
  • Total Time: 1 hour 5 minutes
  • Yield: 2 loaves

Description

This Caramel Cream Cheese Bread is a moist and tender quick bread that combines the rich flavors of brown sugar, creamy cheesecake filling, and luscious caramel swirls. Perfectly baked in loaf pans, this delightful dessert offers a sweet and slightly tangy bite with a beautiful caramel finish. Ideal for breakfast, brunch, or a comforting snack, it is easy to make with simple pantry staples and a few special ingredients.

Ingredients

Bread Batter

  • 2 cups light brown sugar, packed
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 2 cups milk (whole or 2%)
  • ⅔ cup vegetable oil

Filling

  • 4 ounces cream cheese, softened
  • ¼ cup white granulated sugar
  • 1 large egg
  • ¼ cup caramel sauce (store-bought or homemade)

Instructions

  1. Prepare pans and oven: Grease two 1-pound loaf pans thoroughly to prevent sticking. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Mix dry ingredients: In a medium mixing bowl, combine the light brown sugar, all-purpose flour, baking powder, and salt. Stir well to evenly distribute all the dry components.
  3. Combine wet ingredients: In a large mixing bowl or stand mixer, beat together the eggs, milk, and vegetable oil until smooth and well incorporated.
  4. Add dry mixture to wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the batter is moistened and combined. Be careful not to overmix to keep the bread tender.
  5. Fill loaf pans: Pour half of the batter evenly into the prepared loaf pans, spreading gently to cover the bottom.
  6. Prepare cream cheese filling: In a medium bowl or stand mixer, blend the softened cream cheese, white sugar, and one large egg until smooth and creamy.
  7. Add cream cheese layer: Spoon the cream cheese mixture onto the center of the batter in each loaf pan, creating a stripe down the middle without touching the edges.
  8. Cover with remaining batter: Pour the rest of the batter evenly over the cream cheese filling, leaving about 1 inch of space from the top of the pan to allow for rising.
  9. Swirl caramel sauce: Drizzle a stripe of caramel sauce on top of the batter in each pan. Using a knife, gently swirl the caramel into the batter to create attractive marbling. Avoid overswirling to prevent the cream cheese from settling.
  10. Bake: Place the loaf pans in the preheated oven and bake for approximately 50 minutes. Use a toothpick inserted into the center to check doneness; it should come out clean, except for a slight residue from the cream cheese.
  11. Cool and store: Allow the breads to cool completely in their pans before removing. Store in a sealed container or resealable plastic bag lined with paper towels to maintain freshness and prevent sogginess.

Notes

  • Milk can be substituted with any variety you prefer, including dairy-free options like almond milk.
  • Vegetable oil may be swapped for canola oil or melted butter for a richer flavor.
  • For miniature loaves, divide the batter into six small pans and reduce baking time to around 40 minutes.
  • To make a single loaf, halve the recipe ingredients accordingly.
  • To create caramel cheesecake muffins, use miniature muffin tins, layering batter and cream cheese mixture; bake for about 12 minutes.
  • Do not overswirl the caramel and cream cheese mixture to avoid it settling into the batter.
  • The toothpick test is the best way to ensure the bread is fully baked, considering variations in oven and altitude.
  • Leave about 1 inch from the top of the loaf pan unfilled to allow the bread to rise without overflowing.
  • Store bread in a sealed container with paper towels on top and bottom to absorb moisture and keep the bread from becoming soggy.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/caramel-cream-cheese-bread-recipe/