Instructions
Preheat & Prepare Pans:
Set your oven to 350°F (175°C). Lightly grease two 9×5-inch loaf pans with butter or non-stick cooking spray.
Mix Wet Ingredients:
In a large mixing bowl (or using a stand mixer), beat the softened butter, cream cheese, and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined. Avoid overmixing.
Assemble the Loaves:
Divide about one-fourth of the batter into each prepared loaf pan. Drizzle ¼ cup of caramel topping over the batter in each pan, then use a knife or skewer to gently swirl the caramel into the batter—be careful not to let it touch the sides of the pan. Add the remaining batter over the top to cover the swirl completely.
Bake:
Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool & Slice:
Allow the loaves to cool in their pans for a while before removing. Slice and serve once cooled.
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