Prep & Preheat: Heat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
Cream: Beat butter, cream cheese, and sugar until fluffy. Beat in eggs one at a time, then vanilla.
Dry mix: Whisk flour, baking soda, salt, and cinnamon.
Combine: Stir dry ingredients into wet just until combined—do not overmix.
Layer & swirl: Spread about 1/4 of the batter in each pan. Spoon ~1/4 cup caramel over each and gently swirl. Divide remaining batter between pans and smooth tops.
Bake: 45–50 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
Cool & serve: Cool 10 minutes in pans, then transfer to a rack to cool completely before slicing.
Pro Tips
For extra caramel ribbons, warm a little additional caramel and swirl into the tops before baking.
Use room-temperature dairy for a smooth, well-emulsified batter.
Don’t overmix once the flour is added—overmixing can make the loaves dense.
Storage & Make-Ahead
Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days.
Freeze whole loaves or slices up to 2 months; thaw in the refrigerator overnight.
