# How to make it:
01 - Preheat oven to 350°F. Grease two 1-pound loaf pans with butter or cooking spray.
02 - In a medium bowl, whisk together the brown sugar, flour, baking powder, and salt until well incorporated.
03 - In a large bowl or stand mixer, beat the eggs, milk, and vegetable oil on medium speed until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix—the batter should remain slightly lumpy.
05 - Divide half of the batter evenly between the prepared loaf pans, spreading it into an even layer.
06 - In a separate bowl, beat together the softened cream cheese, granulated sugar, and egg until smooth and creamy.
07 - Spoon the cream cheese mixture in a continuous line down the center of the batter in each pan.
08 - Top with the remaining batter, spreading gently to completely cover the cream cheese filling.
09 - Drizzle a stripe of caramel sauce over the top of each loaf. Using a knife, make 2-3 gentle swirls through the batter—do not overswirl or the caramel will disappear into the bread.
10 - Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean. A small amount of cream cheese on the toothpick is acceptable, but wet batter should not be present.
11 - Allow loaves to cool in pans for 10 minutes, then carefully remove and transfer to a wire rack. Cool completely before slicing for clean cuts.
