Quick Caramel Cream Cheese Bread Recipe | Cheesecake Bread

This Quick Caramel Cream Cheese Bread is so good you’ll wish you had it every day. The ultimate cheesecake bread recipe is easier than you might think. It’s perfect for breakfast, get togethers and of course, dessert!

Quick Carmel Cream Cheese Bread

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 fall!

This bread is so delicious! Rich brown sugar bread with caramel cheesecake filling folded into the middle for a delicious surprise! It slices beautifully!

This quick bread makes a great addition to a tailgate, Thanksgiving brunch, Christmas breakfast and so much more. However, it’s easy enough to enjoy on a Saturday morning (and all throughout the week!)

Caramel Cheesecake Bread Ingredients

• 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!
• Cream Cheese – The star of the show! It’s the base of the cheesecake mixture that makes this bread one-of-a-kind.
• Sugar – A touch of granulated white sugar sweetens the cream cheese mixture.
• Caramel Sauce – Store bought or homemade Salted Caramel Sauce.

How To Make Cheesecake Bread

This recipe is deceivingly easy because you’d think you’d have to spend a lot more effort for bread as delicious as this loaf of caramel cheesecake bread, but it takes less than 10 minutes hands-on time! You can get the full printable recipe below.

Mix up my easy sweet bread mix (with a little twist), add the cream cheese mixture…

Top with a little more batter and a heavy stripe of caramel…

Swirl and bake. Life is sweet, isn’t it? It’s the perfect way to start a fall morning.

Tips for Making Cheesecake Bread

• You can use your favorite loaf pan, paper loaf pans, miniature loaf pans or even make it in cupcake tins. 
• 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.
• Don’t overfill. You can see in the photos above that I left plenty of room to compensate for rise.
• Use the toothpick test to determine bake time as it will vary with ovens and altitude. When a toothpick comes out clean in the center, it’s done. 

Do I Need To Refrigerate Cream Cheese Bread?

The short and sweet answer is yes. Any baked goods made with cream cheese should be kept refrigerated to keep from spoiling.

Just because the cream cheese has been baked, doesn’t mean its okay to sit on the counter for a week. If kept in the refrigerator, this cream cheese bread will be perfectly good for 6-7 days. 

• To Refrigerate: 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 gets older.
• To Freeze: 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.

Try These Quick Bread Recipes, Too

Leaning the easy and simplicity of making quick bread is kind of like going down the rabbit hole. Once you start you just can’t stop. Luckily for you, you don’t have to!

Take a peek at some other great bread recipes, perfect when you get the craving to bake!

• Cookies and Cream Bread
• Apple Cinnamon Bread Recipe
• Blueberry Bread
• Gingerbread Loaf Recipe
• Cranberry Orange Bread
• Latte Bread
• Almond Bread
• Orange Bread
• Easy Cranberry Bread
• Cinnamon Roll Bread Recipe
• Carrot Bread
• Brown Sugar No Yeast Bread
• Sweet Bread

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.

Once you’ve tried the recipe, and satisfied your hunger with a quick taste test, make sure to leave your thoughts in the comments! Did it turn out so good its picture worthy? Don’t forget to tag me on Instagram!

PS, you’ll also love these Caramel Cheesecake Cookies!

Caramel Cheesecake Bread

This Quick Caramel Cream Cheese Bread is so good you'll wish you had it every day. The ultimate cheesecake bread recipe is easier than you might think.

4.7 from 10 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings (hover to scale): 12

Calories: 498.18kcal

Author: Julie Blanner

Ingredients

• 2 c brown sugar
• 4 c flour
• 2 Tbsp baking powder
• 1 tsp salt
• 2 eggs
• 2 c milk
• 2/3 c vegetable oil

Filling:

• 4 oz cream cheese
• 1/4 c sugar
• 1 egg
• 1/4 c caramel sauce

Instructions

• Grease 1.5 pound {9"} loaf pan and preheat oven to 350 degrees.
• Combine sugar, flour, baking powder and salt. 
• Beat eggs, milk and oil. 
• Gradually add dry mixture to wet until just moist.
• Lightly grease the pan with baking spray
• Pour 1/2 of batter into loaf pan.
• 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.
• Add a stripe of caramel sauce to the top of the batter and swirl with a knife.
• Bake 45 minutes or until toothpick comes out "clean" with the exception of a little cream cheese 😉

Notes

Do not overfill. Batter should not exceed 1" from the top of the loaf pan to compensate for rise. 

You can also use 2 1 pound loaf pans or miniature loaf pans if you prefer.

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.

I also grease the pan with baking spray to help with sticking. 

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 gets older.

 

Nutrition

Serving: 1slice | Calories: 498.18kcal | Carbohydrates: 78.39g | Protein: 7.64g | Fat: 18.14g | Saturated Fat: 12.87g | Cholesterol: 55.43mg | Sodium: 286.61mg | Potassium: 381.21mg | Fiber: 1.21g | Sugar: 42.24g | Vitamin A: 256.43IU | Calcium: 187.19mg | Iron: 2.58mg

DID YOU MAKE THIS RECIPE?Mention @JulieBlanner or tag #JulieBlanner

LET’S CONNECT!

instagram | newsletter | facebook | pinterest