1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg, beaten
1 3/4 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 c. canned pumpkin
1/2 c. butter, melted
1 egg, beaten
1/3 c. water
Combine ingredients for cream cheese mixture until well blended. Set aside.
Combine dry ingredients. Add pumpkin, butter, egg and water, mixing just until moistened.
Reserve 1 1/2 cups pumpkin batter; pour remaining batter into a greased and floured 9 x 5 inch pan. Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter.
Cut through batters with knife several times for a swirl effect. Bake at 350 degrees for 1 hour 10 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool for 5 minutes. Remove from pan. Makes 1 loaf. Approximate test kitchen cost $2.29.
