Ingredients
Scale
For the Bread:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Caramel:
- ½ cup caramel sauce (plus extra for drizzling after baking)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving overhang for easy removal.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
- In a separate large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in sour cream until smooth and well blended.
- Add dry mixture to the wet mixture in two parts, stirring gently after each addition until just combined. Do not overmix.
- In a small bowl, beat cream cheese, sugar, egg, and vanilla until smooth to make the cheesecake filling.
- Pour half of the bread batter into the prepared loaf pan and spread evenly.
- Spoon the cheesecake filling over the batter and smooth with a spatula.
- Top with remaining bread batter and spread to cover the filling.
- Drizzle half of the caramel sauce on top and gently swirl with a knife or skewer.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow the bread to cool in the pan for 10 minutes before lifting it out to cool completely on a wire rack.
- Drizzle additional caramel over the cooled loaf before slicing and serving.
Notes
Do not overmix the batter to keep the bread soft and tender.
If the top browns too quickly, cover loosely with foil for the last 15 minutes of baking.
For a salted caramel version, use salted caramel sauce or sprinkle with flaky sea salt after baking.
- Prep Time: 15
- Cook Time: 65