This quick caramel cream cheese bread is so good you’ll wish you had it every day. It’s like a combination of all the decadence of cheesecake flavors, with the ease of your favorite quick bread recipes.
In fact, this incredible cream cheese bread is easier than you might think. It’s perfect for breakfast, get togethers and of course, dessert!
Call it a caramel bread, call it a cream cheese bread, or call it cheesecake bread. Whatever you’d like to call it, I call it delicious! Let’s make it together.
I’m so excited to share two of my favorite things fused together. No, not wine and chocolate, caramel cheesecake and sweet bread!
It’s finally fall, so I made a loaf of caramel cheesecake bread to celebrate the occasion! I just love the flavors of this season, even if I’d personally rather hold onto summer for a bit longer.
I’ve got an incredible, FREE quick bread guide that will walk you through each and every recipe in my line-up, along with tips and tricks to enhance your baking experience!
Don’t believe me on how easy it is to make this quick bread? Try it and see for yourself. They don’t call it quick bread just for kicks.
You’ll be pleasantly surprised with how fast you can have this done and in the oven. The hardest part of the recipe is waiting for it to bake as your stomach starts to growl.
Why You’ll Love this Caramel Cream Cheese Bread
- Pantry Ingredients (+ milk, eggs, cream cheese)
- Rich brown sugar bread with caramel cheesecake filling are folded into the middle for a delicious surprise.
- It slices beautifully!
- Great for breakfast, snacks and dessert
★★★★★
5 STAR REVIEW
“LOVE this bread. I was a little nervous to try it since I haven’t made bread before but it turned out delicious!”
-LINDSAY-
Ingredients and Substitutions
- Brown Sugar – This gives it a rich, caramel flavor
- Flour – All purpose. Some readers have had success making my Quick Breads using gluten free flour (1 to 1 ratio), but I haven’t personally tested it. No need to sift.
- Baking Powder – The leavening agent that makes this bread rise to perfection, without the fuss!
- Salt – Salt brings out the flavor of all the other ingredients in this easy sweet bread.
- Eggs – Large eggs, white and yolk.
- Milk – Whatever you have on hand, but I prefer using heavier milk (Vitamin D) for baking.
- Oil – Vegetable oil (or canola oil in a pinch) make this bread extra moist!
Filling
- Cream Cheese – The star of the show! It’s the base of the cheesecake mixture that makes this bread one-of-a-kind. Learn How to Soften Cream Cheese here.
- Egg – For binding.
- Sugar – A touch of granulated white sugar sweetens the cream cheese mixture.
- Caramel Sauce – Store bought or homemade Salted Caramel Sauce.
Variations
- Add nuts
- Top with extra caramel sauce for serving
How To Make Cheesecake Bread
- Grease loaf pans and preheat oven.
- In a medium mixing bowl combine dry ingredients. Then, in a large mixing bowl or stand mixer, beat wet ingredients, gradually adding dry mixture to wet.
- Pour half of batter into loaf pan.
- Now, combine cream cheese filling mixture. Top 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 as directed. Serve warm with a hot cup of coffee or tea!
Tips
- Don’t overfill your loaf pan – Fill 2/3 full to compensate for rise.
- Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
- You can use your favorite loaf pan, paper loaf pans, miniature loaf pans or even make it in cupcake tins. Learn more about Loaf Pan Sizes here.
- I used my stand mixer to mix, but if you don’t have one, don’t worry. Mixing it without one works fine as well!
- When using pans and tins, grease well.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
How to Store
- Room Temperature – This bread shouldn’t be stored at room temperature for more than a few hours, thanks to the cream cheese.
- Refrigerate: Store in the fridge for up to 4-5 days. Before placing the dish in the refrigerator, be sure your bread has cooled completely. Once everything has 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. This will prevent moisture from making the bread soggy as it’s stored.
- Freezer: Store it in the freezer for up to 6 months in an airtight bag or plastic wrap. I do both to prevent any freezer odors from seeping in.
For more tips and tricks to store quick breads and keep them as fresh as the day they were baked, don’t skip How to Store Banana Bread.
More Caramel
Cream Cheese Bread
Ingredients
- 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
Filling:
- 4 ounces cream cheese softened
- ¼ cups white granulated sugar
- 1 large egg
- ¼ cup caramel sauce (Store Bought or Homemade)
Instructions
- 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.
Julie’s Tips
- 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 Nuts
- Add a Glaze
- Top with Caramel Icing
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Is the carmel any purchased carmel sauce?
Is there a recipe I am missing? HELP!!!!!!!!!!!!!!!!!!!!!!!
No, any store bought caramel sauce – your choice, or you could make my salted caramel sauce and use the rest for dipping! Enjoy!
I have to make this, as soon as it cools down. Looks amazing. Pinned & sharing. Thanks for sharing at the Inspiration Spotlight party. See you again soon.
Printed! Cannot wait to try and our weather has cooled off perfectly for “Fall-ish” goodies! I have one question – 1/4c Caramel? Do you mix that with the Cream Cheese, Sugar and Egg? or is that just what you use for the Stripe on top?
Thank you!
Just the stripe on top and swirl in. Enjoy!
Hi Julie,
This looks great! I have a question about the last ingredient listed for the filling: 1 /4c /4caramel (is that 1/4 cup of caramel OR 4 melted caramels?
I want to halve this recipe but since there is only 1 egg in the filling, I don’t think I’ll be able to without messing it up. Thoughts?
Sorry, Ashley! I’ll correct my typo. It’s 1/4 c caramel sauce!
You can half the recipe – just mix the egg in a bowl and divide into half.
This looks sooooo good! I would have never thought to blend those two together, but you make it totally work. I’m pumped to try this out!
Elise