Introduction
Sweet, moist, and indulgent, Caramel Cream Cheese Bread is the ultimate treat for breakfast, dessert, or an afternoon coffee break. A soft, buttery bread swirled with sweetened cream cheese and finished with a caramel glaze, it combines the richness of cheesecake with the comforting texture of homemade quick bread. This recipe is simple to prepare yet tastes like something straight from a bakery.
Ingredients
For the Bread:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Caramel Glaze:
- ½ cup brown sugar
- 4 tablespoons butter
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Pan
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Make the Batter
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, then vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients alternately with buttermilk, mixing until just combined.
- Make the Filling
- Beat cream cheese, sugar, egg, and vanilla until smooth.
- Assemble the Bread
- Pour half the bread batter into the prepared pan.
- Spread cream cheese filling evenly over it.
- Top with the remaining batter, smoothing the surface.
- Bake
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before glazing.
- Make the Caramel Glaze
- In a saucepan, melt brown sugar, butter, and milk over medium heat. Bring to a gentle boil for 1–2 minutes.
- Remove from heat, stir in vanilla, and let cool slightly before drizzling over cooled bread.
Storage Method
- Room Temperature: Wrap tightly and store for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap in plastic and foil (without glaze) and freeze up to 2 months. Thaw, then glaze before serving.