# What you'll need:
→ Bread Batter
01 - 2 cups light brown sugar, packed
02 - 4 cups all-purpose flour
03 - 2 tablespoons baking powder
04 - 1 teaspoon salt
05 - 2 large eggs
06 - 2 cups whole milk or 2% milk
07 - ⅔ cup vegetable oil
→ Cream Cheese Filling
08 - 4 ounces cream cheese, softened
09 - ¼ cup white granulated sugar
10 - 1 large egg
→ Topping
11 - ¼ cup caramel sauce
# Method:
01 - Preheat oven to 350°F. Grease two 1-pound loaf pans thoroughly with cooking spray or butter.
02 - In a medium bowl, whisk together the brown sugar, flour, baking powder, and salt until evenly distributed.
03 - In a large bowl or stand mixer, beat the eggs, milk, and oil on medium speed until fully combined and smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop mixing as soon as no flour streaks remain—do not overmix.
05 - Divide half of the batter evenly between the prepared loaf pans, spreading it into an even layer.
06 - In a separate bowl, beat together the cream cheese, granulated sugar, and egg until completely smooth and creamy.
07 - Spoon the cream cheese mixture in a continuous line down the center of the batter in each pan, creating an even ribbon.
08 - Top with the remaining batter, spreading gently to completely cover the cream cheese filling.
09 - Drizzle a stripe of caramel sauce over the top of each loaf. Using a knife, make gentle figure-eight motions to swirl the caramel into the batter—do not overswirl or the pattern will become muddy.
10 - Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean. A small amount of cream cheese on the toothpick is acceptable, but wet batter should not remain.
11 - Allow loaves to cool in pans for 10 minutes. Run a knife around the edges to loosen, then remove and transfer to a wire rack. Cool completely before slicing for clean cuts.
