Caramel Cream Cheese Bread
Buttery cinnamon cream cheese bread with an amber caramel swirl through the middle. One batch makes two 9-by-5-inch loaves, about 20 slices.
Equipment
- 2 9-by-5-inch loaf pans
- 1 Electric mixer hand mixer or stand mixer
- 2 Mixing bowls
- 1 Spatula
- 1 Skewer or thin knife for swirling the caramel
- 1 Cooling rack
Ingredients
For two loaves
- 2 cups all-purpose flour spooned into the cup and leveled
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter 2 sticks, softened; plus a little for greasing the pans
- 8 ounces cream cheese 1 full-fat block, softened
- 4 large eggs at room temperature
- 1/2 cup caramel topping thick and spoonable, divided
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
Instructions
- Heat the oven to 350°F (175°C). Grease two 9-by-5-inch loaf pans. If you like, add parchment slings to help lift out the cooled loaves.
- Beat the softened butter, cream cheese, and sugar in a large bowl until smooth and lighter in texture. Scrape down the bowl. Beat in the eggs one at a time, then mix in the vanilla.
- In another bowl, whisk together the flour, cinnamon, baking soda, and salt. Add the dry mixture to the wet mixture in a few additions, mixing on low just until combined. Fold with a spatula to catch any flour at the bottom.
- Divide the batter mentally into four equal portions. Spread one portion into each prepared pan, so half of the total batter remains in the bowl.
- Spoon 1/4 cup of caramel over the batter in each pan, using all 1/2 cup between the two pans. Make a few shallow swirls with a skewer or knife, leaving a border of plain batter around the edges.
- Divide the remaining batter evenly between the pans. Spoon it over the caramel and spread gently to cover it.
- Bake on the center rack for about 45–50 minutes, with space between the pans. Begin checking at 45 minutes. A toothpick inserted into the cake near the center should come out without wet batter. If it lands in caramel, check a nearby spot. Loosely cover the tops with foil if they brown before the centers are ready.
- Let the loaves cool in their pans on a rack for about 15 minutes. Carefully remove them from the pans and let them cool for about another 45 minutes before slicing.
Notes
Yield: Two 9-by-5-inch loaves, about 10 slices each. The 20-slice serving count is an estimate.
Timing: Allow about 20 minutes to prepare, 45–50 minutes to bake, and about 1 hour to cool. Total time is approximately 2 hours 5–10 minutes. Oven and pan differences can affect baking time.
Caramel: Use 1/4 cup per loaf, not 1/2 cup per loaf. Keep it away from the pan edges and cover with batter. Cream cheese blends into the batter; there is no separate cheesecake filling.
Storage: Cool completely, wrap tightly, and refrigerate for up to 4 days. Freeze well-wrapped loaves or slices for up to 2 months. Thaw in the refrigerator.
Adapted from Rachael Murray’s Caramel Cream Cheese Bread at 12 Tomatoes, with rewritten directions and added baking notes.