# What you 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
07 - 2/3 cup vegetable oil
→ Cream Cheese Filling
08 - 4 ounces cream cheese, softened
09 - 1/4 cup white granulated sugar
10 - 1 large egg
→ Topping
11 - 1/4 cup caramel sauce
# How to make it:
01 - Preheat oven to 350°F. Grease two 1-pound loaf pans thoroughly to prevent sticking.
02 - In a medium bowl, whisk together brown sugar, all-purpose flour, baking powder, and salt until evenly combined.
03 - In a large bowl or using a stand mixer, beat eggs, milk, and vegetable oil until well combined.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix to maintain tender crumb structure.
05 - Divide half of the batter evenly between the two prepared loaf pans, spreading to create an even base layer.
06 - In a separate bowl, beat together softened cream cheese, granulated sugar, and egg until smooth and uniform.
07 - Spoon cream cheese mixture in a line down the center of the batter in each loaf pan.
08 - Top each pan with remaining batter, spreading gently to cover the cream cheese filling without disturbing it.
09 - Drizzle caramel sauce in a stripe over the top of each loaf. Using a knife, gently swirl the caramel into the batter in a figure-eight pattern. Avoid over-swirling to preserve distinct layers.
10 - Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean. Some cream cheese residue on the toothpick is acceptable.
11 - Allow loaves to cool in pans for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
