Got it! Here’s a clean, complete recipe for Caramel Cream Cheese Bread without any external references:
Caramel Cream Cheese Bread
Servings: 8–10
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 oz cream cheese, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 1½ tsp vanilla extract
- ½ cup caramel sauce (or more for drizzling)
Instructions:
- Preheat oven: 350°F (175°C). Grease and lightly flour two 9×5-inch loaf pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- Cream butter, cream cheese, and sugar: In a large bowl, beat together butter, cream cheese, and sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract. Mix until smooth.
- Combine wet and dry: Gradually fold in the dry ingredients until just combined. Avoid overmixing.
- Layer with caramel: Pour about one-quarter of the batter into each loaf pan. Spoon half of the caramel sauce over the batter in each pan and gently swirl with a knife. Top with the remaining batter.
- Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in the pans for 10–15 minutes, then transfer to a wire rack. Optionally, drizzle additional caramel sauce on top before slicing.
This bread is rich, moist, and full of sweet, creamy caramel swirls. Perfect for breakfast, dessert, or a special treat!
If you want, I can also give a quick tip to make it extra fluffy and extra caramel-y. Do you want me to do that?
