SERVINGS: Makes 2 Loaves
INGREDIENTS:
2 cups flour
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
4 eggs, room temperature
1/2 cup caramel topping
1 1/2 teaspoon vanilla extract
1 ½ teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
INSTRUCTIONS:
Preheat oven to 350º F and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs and vanilla.
In a separate bowl, whisk together flour, baking soda, salt and cinnamon until combined.
Gradually mix dry ingredients into wet ingredients, stirring until just incorporated.
Pour ¼ of the batter into each greased baking dish. Spoon ¼ cup caramel topping on top of the batter and swirl, keeping it away from the edges of the pan.
Gently add the remaining batter on top of the caramel layers.
Place in oven and bake for 45-50 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool before serving.
ENJOY!
RECIPE: FINE SOUTHERN DISH
AUTHOR: RACHAEL MURRAY