Bread with Caramel and Cream Cheese

1. Preheat the oven: Set your oven to 350°F (175°C). Lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
2. Prepare the wet ingredients: In a large mixing bowl or stand mixer, combine the softened butter, cream cheese, and sugar. Beat until the mixture is light and fluffy. Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
3. Prepare the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until everything is just combined. Be careful not to overmix.
5. Layer the batter and caramel: Pour about a quarter of the batter into each of the greased loaf pans. Drizzle 1/4 cup of caramel sauce over the batter in each pan, swirling it gently into the batter with a knife or skewer (avoid touching the edges of the pan with the caramel).
6. Finish the batter: Pour the remaining batter evenly over the caramel layers in both pans.
7. Bake: Place the pans in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Cool and serve: Remove the pans from the oven and let the bread cool in the pans for about 10-15 minutes. Then, transfer the loaves to a wire rack to cool completely before serving.

Enjoy this delightful caramel cream cheese bread as a treat for breakfast, dessert, or any time of the day!