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This Caramel Cream Cheese Bread is a decadent, swirled quick bread that’s perfect for breakfast, a snack, or dessert. It’s incredibly moist and features a rich ribbon of sweetened cream cheese and gooey caramel.
Here’s a detailed recipe for you.
Caramel Cream Cheese Bread
For the Cream Cheese Filling:
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8 oz (225g) cream cheese, softened to room temperature
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1/4 cup (50g) granulated sugar
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1 large egg yolk
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1/2 teaspoon vanilla extract
For the Caramel Swirl:
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1/2 cup store-bought caramel sauce or dulce de leche, plus more for drizzling
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1/4 teaspoon salt (omit if your caramel is already salted)
For the Bread Batter:
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2 cups (250g) all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup (1 stick / 113g) unsalted butter, softened
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3/4 cup (150g) packed light brown sugar
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2 large eggs, at room temperature
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1 teaspoon vanilla extract
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3/4 cup (180ml) buttermilk, at room temperature
Instructions:
1. Prepare the Fillings:
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Cream Cheese Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract. Beat until completely combined and smooth. Set aside.
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Caramel Sauce: If your caramel sauce is very thick, warm it slightly for 10-15 seconds in the microwave to make it easier to drizzle. Stir in the salt if using. Set aside.
2. Make the Bread Batter:
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Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, using a hand mixer or stand mixer, cream the softened butter and brown sugar together on medium speed for 2-3 minutes, until light and fluffy.
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Beat in the eggs one at a time, followed by the vanilla extract.
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With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
3. Assemble the Swirl:
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Pour about two-thirds of the bread batter into the prepared loaf pan and spread it evenly.
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Carefully spoon the cream cheese filling over the batter, spreading it into an even layer, but keep it away from the edges of the pan.
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Dollop the remaining bread batter over the cream cheese layer and gently spread it to cover as much as possible.
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Drizzle the caramel sauce generously over the top. Use a knife or a chopstick to swirl the caramel down through the layers in a figure-eight pattern. Don’t over-swirl!
4. Bake:
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Bake for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the cake part (not the cream cheese swirl) comes out clean or with a few moist crumbs.
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If the top is browning too quickly, tent it loosely with aluminum foil for the last 15-20 minutes of baking.
5. Cool and Glaze:
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Let the bread cool in the pan on a wire rack for at least 20 minutes before carefully removing it.
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Allow it to cool completely on the wire rack.
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Before serving, drizzle the top with additional caramel sauce for an extra decadent finish.
Chef’s Notes & Tips:
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Room Temperature Ingredients: This is critical for a smooth, well-emulsified batter that bakes evenly. Cold ingredients can cause the batter to curdle.
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Don’t Over-Swirl: The goal is beautiful marbleized layers, not a homogenous mix. A few figure-eight passes with a knife are enough.
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Testing for Doneness: The cream cheese layer will stay moist, so it’s important to test the actual cake part with a toothpick. If it comes out with wet batter, it needs more time.
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Buttermilk Substitute: No buttermilk? Make your own by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup of milk. Let it sit for 5-10 minutes until it curdles.
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Storage: Store any leftovers covered in the refrigerator for up to 5 days due to the cream cheese. Let it come to room temperature or warm individual slices in the microwave for 10-15 seconds before serving.
This bread is rich, moist, and absolutely irresistible. Enjoy!
