# Directions:
01 - Preheat oven to 350°F. Grease two 1-pound loaf pans thoroughly with butter or cooking spray.
02 - In a medium bowl, whisk together brown sugar, flour, baking powder, and salt until evenly combined.
03 - In a large bowl or stand mixer, beat eggs, milk, and vegetable oil until fully incorporated and smooth.
04 - Gradually add dry ingredients to wet mixture, mixing gently until just combined. Avoid overmixing to prevent tough texture.
05 - Divide half the batter evenly between the two prepared loaf pans, spreading to create an even base layer.
06 - In a separate bowl, beat softened cream cheese, granulated sugar, and egg until completely smooth and creamy.
07 - Spoon the cream cheese mixture in a continuous line down the center of the batter in each pan.
08 - Spread remaining batter gently over the cream cheese filling, covering it completely without disturbing the layer beneath.
09 - Drizzle caramel sauce in a stripe across the top of each loaf. Gently draw a knife through the caramel and batter to create a swirl pattern—avoid over-swirling.
10 - Bake for 50 minutes, or until a toothpick inserted into the center comes out mostly clean. Some cream cheese residue on the toothpick is acceptable.
11 - Let loaves cool in pans for 10 minutes before removing. Transfer to a wire rack and cool completely before slicing for clean cuts.
