There’s something about autumn that makes baking irresistible. The air turns crisp, the leaves change color, and suddenly, the kitchen becomes the heart of the home again. While apple pies and pumpkin breads usually take center stage this time of year, I recently discovered a recipe that has completely stolen the show in my household: Caramel Cream Cheese Bread.
Moist, rich, and perfectly indulgent, this bread combines the tangy creaminess of cheesecake with the sweet, buttery ribbons of caramel swirled throughout. The cinnamon adds just the right amount of warmth, making every bite taste like comfort on a plate.
The best part? This recipe makes two loaves — one to enjoy right away and one to gift to a neighbor, freeze for later, or (let’s be real) keep all to yourself.
Caramel Cream Cheese Bread Recipe
Ingredients (makes 2 loaves)
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- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
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- 1 cup (2 sticks) unsalted butter, room temperature
- 1 (8-ounce) package cream cheese, room temperature
- 4 large eggs, room temperature
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- ½ cup caramel topping (store-bought or homemade)
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
Step-by-Step Instructions
Step 1: Prepare the pans and oven
Preheat your oven to 350°F (175°C). Grease and lightly flour two standard 9×5-inch loaf pans (or line them with parchment paper for easy removal).
Step 2: Cream the butter, cream cheese, and sugar
In a large mixing bowl, beat the butter, cream cheese, and sugar together until the mixture is light and fluffy — about 2–3 minutes. This step is important for creating that rich, tender crumb.
Step 3: Add the eggs and vanilla
Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
Step 4: Mix the dry ingredients
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
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