By This Caramel Cream Cheese Bread balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Caramel Cream Cheese Bread captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Caramel Cream Cheese Bread becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 cups flour
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
4 eggs, room temperature
1/2 cup caramel topping
1 1/2 teaspoon vanilla extract
1 ½ teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
How To Make Caramel Cream Cheese Bread
Preheat oven to 350º F and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs and vanilla.
In a separate bowl, whisk together flour, baking soda, salt and cinnamon until combined. Gradually mix dry ingredients into wet ingredients, stirring until just incorporated.
Pour ¼ of the batter into each greased baking dish. Spoon ¼ cup caramel topping on top of the batter and swirl, keeping it away from the edges of the pan.
Gently add the remaining batter on top of the caramel layers.
Place in oven and bake for 45-50 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool before serving. Enjoy!
Here’s a delicious recipe for Caramel Cream Cheese Bread:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts (optional, such as pecans or walnuts)
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup caramel sauce (store-bought or homemade)
**Preheat oven**: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
**Make cream cheese filling**: In a mixing bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, 1 egg, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.
**Prepare bread batter**: In a separate large bowl, cream together the softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.
**Combine dry ingredients**: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
**Mix batter**: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped nuts, if using.
**Assemble the loaf**: Pour half of the batter into the prepared loaf pan. Spoon the cream cheese filling evenly over the batter. Top with the remaining batter, spreading it evenly over the cream cheese filling.
**Bake**: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
**Cool and serve**: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
**Drizzle with caramel sauce**: Once cooled, drizzle the top of the bread with caramel sauce. You can warm the caramel sauce slightly if it’s too thick to drizzle.
**Slice and enjoy**: Slice the bread and serve it with a generous drizzle of caramel sauce on each slice.
This Caramel Cream Cheese Bread is rich, moist, and decadent, perfect for breakfast or as a dessert. Enjoy the delightful combination of creamy cheesecake-like filling and caramel sweetness!
PREPARATION STEPS
Preheat oven to 350º F and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
Pour ¼ of the batter into each greased baking dish. Spoon ¼ cup caramel topping on top of the batter and swirl, keeping it away from the edges of the pan.
**Preheat oven**: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2
**Make cream cheese filling**: In a mixing bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, 1 egg, and 1/2 teaspoon vanilla extract until smooth and creamy
Set aside.
3
**Prepare bread batter**: In a separate large bowl, cream together the softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy
Add the eggs one at a time, beating well after each addition
Stir in the vanilla extract and sour cream until well combined.
**Combine dry ingredients**: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
**Mix batter**: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped nuts, if using.
6
**Assemble the loaf**: Pour half of the batter into the prepared loaf pan
Spoon the cream cheese filling evenly over the batter
Top with the remaining batter, spreading it evenly over the cream cheese filling.
7
**Bake**: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean
If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
**Cool and serve**: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
**Drizzle with caramel sauce**: Once cooled, drizzle the top of the bread with caramel sauce. You can warm the caramel sauce slightly if it’s too thick to drizzle.
**Slice and enjoy**: Slice the bread and serve it with a generous drizzle of caramel sauce on each slice.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
