My New Favorite Fall Treat (And Honestly… I’ll Be Making It All Year!)

Place the pans in the oven and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the tops start browning too quickly, loosely cover with foil for the last 10 minutes.

Step 8: Cool and serve
Let the loaves cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Slice thick pieces, serve with a hot cup of coffee or tea, and enjoy the rich swirl of cream cheese and caramel in every bite.

Tips & Variations

• Make it festive: Add ½ cup of chopped pecans or walnuts for crunch.
• Caramel upgrade: Use homemade caramel sauce for a deeper, buttery flavor.
• Storage: Wrap cooled loaves tightly in plastic wrap or foil. They’ll keep at room temperature for 3 days, refrigerated for up to a week, or frozen (well-wrapped) for 2 months.
• Serving idea: Warm slices slightly in the microwave and top with a scoop of vanilla ice cream for a dessert-style treat.

Why This Bread Is My Go-To