Flour 2 cups
Sugar 1 ½ cups
Unsalted butter, room temperature 1 cup (2 sticks)
Cream cheese, room temperature 1 (8 oz) package
Eggs, room temperature 4
Caramel topping ½ cup
Vanilla extract 1 ½ teaspoons
Cinnamon 1 ½ teaspoons
Baking soda 1 ½ teaspoons
Salt ½ teaspoon
Instructions:
Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C) and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
Cream Wet Ingredients: In a large bowl or a stand mixer, cream together the 1 cup of softened butter, 1 (8 oz) package of cream cheese, and 1 ½ cups of sugar until smooth. One at a time, beat in the 4 eggs, followed by the 1 ½ teaspoons of vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the 2 cups of flour, 1 ½ teaspoons of baking soda, ½ teaspoon of salt, and 1 ½ teaspoons of cinnamon. Gradually mix the dry ingredients into the wet ingredients, stirring until they are just incorporated.
Layer the Batter & Caramel: Pour about one-quarter of the batter into each of the greased loaf pans. Spoon about one-quarter cup of the caramel topping on top of the batter in each pan and use a knife or skewer to gently swirl it in, keeping the caramel away from the pan edges. Gently add the remaining batter on top of the caramel layers, covering them completely.
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