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!
Table of Contents
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!
I am a bit of a quick bread devotee, or a connoisseur if you will. I’ve shared countless quick bread recipes, including a classic sweet bread, apple cinnamon bread and brown sugar bread that have been baked over a million times. I’ve got a 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!
If you love the rich creamy flavor of a good cheesecake as much as we do, you’ve got to try my incredible no bake cookie butter cheesecake too!
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
- Poppy Seed 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
Ingredients
- 2 cups brown sugar
- 4 cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups milk
- ⅔ cups vegetable oil
Filling:
- 4 ounces cream cheese
- ¼ cups sugar
- 1 egg
- ¼ cups 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
Nutrition
LET’S CONNECT!
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I pinned this recipe last year and made it with half almond flour and it was a bit of a mess which I chopped up to the almond flour. I made it again tonight and it’s probably twice as much batter as it should be for one regular sized loaf pan, so I scooped a bunch out and put it in some muffin tins that will try baking off after the loaf is done. I need to make myself some sort of note to remember that. So far it’s been in the oven at 350F for an hour and a knife came out with a lot of raw batter on it. I covered it with some foil and I’m leaving it in for another 15 minutes. I hope it comes out!
Hi Alison! This recipe is not written or tested for almond flour, which will change everything from consistency to bake time.
Also note that this recipe is for a 1.5 pound loaf pan, not a 1 pound loaf pan. You can make it in a 1 pound loaf pan and discard excess batter if needed. This will again alter bake time.
What would the bake time be if I made them into muffins? (Normal size, not mini)
I haven’t tested bake time for muffins with this recipe – use the toothpick test. When a toothpick inserted into the center of the middle muffin comes out clean, they’re done. Enjoy!
Do you have a video for this recipe? I tried making it but it ended up tasting like cornbread.
Oh no! I don’t, but its a variation of my Brown Sugar No Yeast Bread which does!
When I mixed the cream cheese it seemed too thin.. Poured it on center of batter and it spread all over.. Then I poured batter on top and because the batter is heavier it forced the cream cheese up the sides and on to the top.. In the oven now so I don’t know how it’s going to turn out.. Will rate afterwards
Looks really good and want to make this recipe.
Enjoy!
Do you think these would turn out if I made it into muffins?
Absolutely!
Hi JULIE I can not wait to make this it looks so good. I was wondering where you got the bread pan and liner. Very cool if you can share.
Target! Enjoy!
I made your brown sugar bread and one friend loved it so much she went home and made it even though she doesn’t bake.
The basic recipe looks the same but the plain recipe makes 2 loaves while this one just calls for one loaf pan. What am I missing?
So glad she enjoyed it, Nancy! The brown sugar bread is actually designed for 6 miniature loaves while I make this one in a large 1.5 pound loaf pan. This has the addition of a significant amount of filling. You are welcome to bake in any pan you like adjusting the amount you fill it with should you prefer to do so. You can make it into 2 loaves and adjust bake time.
Very new baker here. Exactly what type of flour should I use? AP, SR, or bread?
All purpose, enjoy!
Can’t wait to try your ideas! Love the look and food is definitely good?
Thank you, Catherine! Hope you enjoy!
These are such helpful tips! It made this recipe so easy to make! I love it!
LOVE this bread. I was a little nervous to try it since I haven’t made bread before but it turned out delicious!
This was so good! Thanks for another great recipe!
Hi Julie, Would you recommend making several of the mini loaves with this recipe. It looks delicious. Thank you for sharing such great looking recipes.
Of course! I love using those $1 loaf pans from Michaels – should make 6 of those. Enjoy!
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