Get ready to experience the perfect marriage of tangy cream cheese and rich caramel in this irresistible quick bread. This indulgent treat strikes the perfect balance between a dessert and breakfast bread, making it versatile enough for any time of day.
Inspired by classic cream cheese Danish but simplified for the home baker, this bread features a moist, tender crumb with ribbons of cream cheese filling and a heavenly caramel swirl that creates pockets of sweetness throughout each slice.
Why You’ll Love This
- No stand mixer required – just basic mixing bowls and a whisk
- Make-ahead friendly – stays fresh for days and freezes beautifully
- Perfect balance of sweet and tangy flavors
- Impressive looks with minimal effort
- Great for brunch gatherings or afternoon coffee
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/3 cup caramel sauce
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan
- Whisk together flour, baking powder, and salt in a bowl
- Beat cream cheese, butter, and sugar until fluffy
- Add eggs and vanilla to wet ingredients, mix well
- Gradually stir in dry ingredients alternating with milk
- Pour half the batter into prepared pan
- Dollop spoonfuls of caramel sauce over batter
- Add remaining batter and swirl with a knife
- Bake 45-50 minutes until golden and tested done
- Cool in pan 10 minutes before removing
Tips & Variations
- Room temperature ingredients are crucial for smooth mixing
- Swap caramel sauce for dulce de leche or maple butter
- Add 1/2 cup chopped nuts for extra crunch
- For extra richness, drizzle with additional warm caramel before serving
- Test doneness with a skewer – a few moist crumbs are okay
Serving Suggestions
Serve slightly warm with a cup of coffee or tea for breakfast or brunch. For dessert, try toasting slices lightly and topping with a scoop of vanilla ice cream and an extra drizzle of warm caramel sauce.
Notes
- Stores well at room temperature for 3 days in an airtight container
- Can be frozen for up to 3 months, wrapped tightly in plastic wrap
- Allow to cool completely before slicing for clean cuts
FAQs
- Can I use low-fat cream cheese? Yes, but full-fat provides the best texture and flavor
- Why did my caramel sink? Make sure to use room temperature ingredients and thick caramel sauce
- Can I make this into muffins? Yes, adjust baking time to 20-25 minutes
- Is this bread too sweet? No, the tangy cream cheese balances the caramel perfectly
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/3 cup caramel sauce
Steps
- Preheat oven to 350°F and grease a 9x5 inch loaf pan
- Whisk together flour, baking powder, and salt in a bowl
- Beat cream cheese, butter, and sugar until fluffy
- Add eggs and vanilla to wet ingredients, mix well
- Gradually stir in dry ingredients alternating with milk
- Pour half the batter into prepared pan
- Dollop spoonfuls of caramel sauce over batter
- Add remaining batter and swirl with a knife
- Bake 45-50 minutes until golden and tested done
- Cool in pan 10 minutes before removing
Notes
- Stores well at room temperature for 3 days in an airtight container
- Can be frozen for up to 3 months, wrapped tightly in plastic wrap
- Allow to cool completely before slicing for clean cuts
