Cream Cheese and Caramel Bread

Oh, this is so, so good!  It's light, moist, and packed with so much flavor. Every bite is a delight! Enjoy!

Recipe yields 2 large loaves

Ingredients:

For Batter:

-2 cups packed brown sugar

-2 large eggs

-1 tsp salt

-2 Tbs baking powder

-2/3 cup vegetable/canola oil

-2 cups milk (at least 2%)

-4 cups flour

For Filling:

-8 oz cream cheese, at room temperature

-1/2 cup sugar

-2 large eggs

-1/2 cup caramel syrup (not too thick)

Directions:

Preheat oven to 350 F. Coat VERY well the bottom and sides of 2 large loaf pans with baking spray (the one with butter and flour). Set aside.

Let's make the batter by creaming the brown sugar and eggs. Add the salt and baking powder. Mix well, then stir in the oil and milk. Add the flour, half of cup at the time. Carefully, divide only half of the batter between the two prepared pans.

Make the filling by creaming together the cream cheese, sugar, and eggs. Once nice and smooth, divide the filling evenly between the two loaves. Go ahead and pour right on top of the poured batter. 

Pour remaining half batter on top of the two loaves, to cover the filling.

Divide the caramel evenly between the two loaves and pour on top. Using a spoon, swirl the caramel into the batter and filling. Make sure you reach all the way to the bottom, otherwise the caramel will clunk at the bottom and stick.

Bake loaves in preheated oven for 45-50 minutes or until the toothpick comes out clean. 

Remove from oven and cool in pans for 15 minutes. Carefully, remove loaves from pans and cool completely on wire rack. Slice and enjoy!