# Directions:
01 - Preheat oven to 350°F. Grease two 1-pound loaf pans thoroughly with cooking spray or butter.
02 - In a medium bowl, whisk together the brown sugar, flour, baking powder, and salt until well combined.
03 - In a large bowl or stand mixer, beat the eggs, milk, and vegetable oil until fully incorporated and smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix—the batter should remain slightly lumpy.
05 - Divide half of the batter evenly between the prepared loaf pans, spreading it to create an even base layer.
06 - In a separate bowl, beat together the cream cheese, granulated sugar, and egg until smooth and creamy, about 2 minutes.
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 gentle swirling motions to incorporate the caramel into the batter—limit to 2-3 passes to avoid overswirling.
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.
11 - Allow the loaves to cool in the pans for 10 minutes. Remove from pans and transfer to a wire rack to cool completely before slicing.
