Preheat oven to 350°F (175°C). Grease a 9x5” loaf pan or line with parchment.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, beat together butter and sugar until fluffy. Add eggs, one at a time, then stir in vanilla, sour cream, and milk.

Gradually mix in the dry ingredients until just combined. Don’t overmix.

In another bowl, beat together cream cheese, sugar, egg, and vanilla until smooth.

Pour half the bread batter into the loaf pan. Add the cream cheese layer on top, smoothing it out. Top with the remaining bread batter.

Drizzle caramel sauce over the top and swirl gently with a knife or skewer. Sprinkle with sea salt if using.

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).

Cover loosely with foil if the top browns too quickly.

Let cool in the pan for 15–20 minutes, then transfer to a wire rack. Drizzle with extra caramel if desired before serving.