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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.
More Quick Bread Recipes
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 Bread
- Blueberry Bread
- Gingerbread Loaf
- Cranberry Orange Bread
- Latte Bread
- Almond Bread
- Orange Bread
- Cranberry Bread
- Cinnamon Roll Bread
- 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!
Did you make this? Rate the recipe and tag me on social @julieblanner!
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.
Yield
Ingredients
- 2 cups brown sugar packed
- 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 softened
- ¼ cups white granulated sugar
- 1 large egg
- ¼ cup caramel sauce
Instructions
- Grease 2 1 pound loaf pans and preheat oven to 350°F.
- In a medium mixing bowl combine 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.
- Lightly grease loaf pans with baking spray
- 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.
Tips
Substitutions
- 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
Nutrition Information
Serving: 1slice, Calories: 498.18kcal (25%), Carbohydrates: 78.39g (26%), Protein: 7.64g (15%), Fat: 18.14g (28%), Saturated Fat: 12.87g (64%), Cholesterol: 55.43mg (18%), Sodium: 286.61mg (12%), Potassium: 381.21mg (11%), Fiber: 1.21g (5%), Sugar: 42.24g (47%), Vitamin A: 256.43IU (5%), Calcium: 187.19mg (19%), Iron: 2.58mg (14%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Nan, Odessa,, DE says
Is the carmel any purchased carmel sauce?
Is there a recipe I am missing? HELP!!!!!!!!!!!!!!!!!!!!!!!
Julie says
No, any store bought caramel sauce – your choice, or you could make my salted caramel sauce and use the rest for dipping! Enjoy!
Theresa @DearCreatives says
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.
Nancy says
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!
Julie says
Just the stripe on top and swirl in. Enjoy!
Ashley says
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?
Julie says
Sorry, Ashley! I’ll correct my typo. It’s 1/4 c caramel sauce!
Julie says
You can half the recipe – just mix the egg in a bowl and divide into half.
Elise says
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