Easy Caramel Cream Cheese Bread Recipe for Decadent Delights
Indulge in the irresistible delight of this speedy caramel cream cheese bread – a treat so divine, you’ll yearn for its presence in your daily life. It flawlessly marries the opulent essence of cheesecake with the simplicity of your cherished quick bread recipes.
Surprisingly, fashioning this exquisite cream cheese bread is less intricate than it appears. A breakfast delight, a social soiree’s centerpiece, or the quintessential dessert – it effortlessly adapts to any occasion.
Whether you dub it caramel bread, cream cheese bread, or even cheesecake bread, the name matters less than its delectable essence. Join me, and together, we shall embark on crafting this scrumptious masterpiece.
2 cups brown sugar packed
4 cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 large eggs size large
2 cups milk Whole or 2%
⅔ cups vegetable oil
4 ounces cream cheese softened
¼ cups white granulated sugar
1 large egg
¼ cup caramel sauce (Store Bought or Homemade)
Grease 2 1 pound loaf pans and preheat oven to 350°F.
In a medium mixing bowl combine brown sugar, flour, baking powder and salt.
In a large mixing bowl or stand mixer, beat eggs, milk and oil.
Gradually add dry mixture to wet until just moist.
Pour half of batter into loaf pan.
In a medium mixing bowl or stand mixer, combine cream cheese, sugar, and egg. Top just the center of the mixture in loaf pan with cream cheese mixture.
Pour remaining batter into the loaf pan allowing room for rise.
Add a stripe of caramel sauce to the top of the batter and swirl with a knife.
Bake 50 minutes or until toothpick comes out “clean” with the exception of a little cream cheese.
Milk – Use whatever you have on hand from skim to vitamin D or make it dairy free using almond milk.
Vegetable Oil – Substitute canola oil or melted butter.
Miniature Loaves – Use 6 minature loaf pans and bake 40 minutes.
Single Loaf Pan – Cut the recipe in half for just 1 loaf pan.
Make Caramel Cheesecake Muffins– If you prefer to make them into muffins, just grease miniature muffin tins and fill with a tablespoon + of batter, followed by cream cheese mixture and more batter until 2/3 full. Bake 12 minutes.
Do Not Overswirl – Swirl gently to prevent cream cheese mixture from settling into the batter.
Use the Toothpick Test – Bake time varies with oven, altitude, loaf pan size and material. Use the toothpick test to determine when your loaves are baked through. When a toothpick inserted in the center comes out clean, it’s ready to be removed from the oven.
Do not overfill. Batter should not exceed 1″ from the top of the loaf pan to compensate for rise.
Allow bread to cool completely before refrigerating or freezing Once cooled, store in a sealed container or resealable plastic bag, in a single layer. Line the bottom of the container or bag with a sheet of paper towel, place the bread in, then cover the top of the quick bread with another sheet of paper towel to prevent moisture from making the bread soggy.
Add a Glaze
Top with Caramel Icing