How to Make It
1. Mix the Bread Batter
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
In one bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, beat the softened butter and sugar until fluffy. Add the eggs one at a time, then mix in the vanilla.
Add the dry ingredients, alternating with sour cream and milk. Stir just until combined.
2. Make the Cream Cheese Layer
Beat cream cheese, sugar, egg, and vanilla until smooth.
3. Assemble
Spread half the bread batter in the loaf pan.
Gently spoon the cream cheese layer on top, keeping it away from the edges.
Add the remaining bread batter and smooth the surface.
4. Bake
Bake for 50–60 minutes, or until a toothpick inserted into the bread (not the cream cheese) comes out clean.
Cool in the pan for 15 minutes, then transfer to a rack to finish cooling.
5. Finish with Caramel
Warm the caramel slightly, then drizzle it over the cooled loaf.
Add a pinch of sea salt if you want a salted caramel touch.
Serving Suggestions
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Warm with a cup of coffee
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Chilled for a denser, creamy texture
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Topped with crushed nuts or chocolate chips for extra flair
Tips
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Don’t overmix the batter — it keeps the bread tender.
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Use room-temperature cream cheese for the smoothest filling.
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Let the loaf cool before adding caramel to avoid melting.
Storage
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Room temperature: 2 days in an airtight container
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Refrigerator: 5 days
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Freezer: Up to 2 months (thaw in the fridge)