Fall baking has arrived in full force and really I couldn’t be happier about it. It’s been one hot summer and I’ve barely wanted to turn on my oven for the last few months. I’m welcoming the cooler temps with open arms and a hefty stack of recipes I can’t wait to try out. A recipe at the top of my list was this caramel cream cheese bread and let me tell you, it did not disappoint!
Now, I’ve been a fan of the cream cheese loaf for quite some time. It’s basically a variation of the classic pound cake that incorporates a generous amount of cream cheese, ensuring your loaf cake is as rich as can be!
We’ve tried out different fruit additions like cranberry and blueberry, but for fall a thick layer of caramel just felt right! To really up the autumnal vibes I also snuck in some cinnamon and let me tell you, this cake came together beautifully!
INGREDIENTS
2 cups flour
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
4 eggs, room temperature
1/2 cup caramel topping
1 1/2 teaspoon vanilla extract
1 ½ teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
PREPARATION
Preheat oven to 350º F and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs and vanilla.
In a separate bowl, whisk together flour, baking soda, salt and cinnamon until combined. Gradually mix dry ingredients into wet ingredients, stirring until just incorporated.
Pour ¼ of the batter into each greased baking dish. Spoon ¼ cup caramel topping on top of the batter and swirl, keeping it away from the edges of the pan.
Gently add the remaining batter on top of the caramel layers.
Place in oven and bake for 45-50 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool before serving. Enjoy!