Preheat your oven: Set it to 350°F (175°C). Lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
Cream the base: In a large bowl or stand mixer, cream together the butter, cream cheese, and sugar until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet mixture, stirring until just incorporated. Do not overmix.
Assemble the batter: Pour one-fourth of the batter into each prepared pan. Spoon ¼ cup of caramel topping over each layer of batter and swirl lightly with a knife, being careful to keep the caramel away from the pan’s edges to avoid sticking.
Finish layering: Pour the remaining batter over the caramel in both pans, smoothing the tops gently.
Bake: Place pans in the oven and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Cool and serve: Remove from oven and allow to cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
