1 (8 oz.) 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 cream cheese, sugar and egg; mix until well blended. Set aside. Combine dry ingredients. Add, combined pumpkin, butter, egg and water. Mix with dry ingredients until moist. Reserve 2 cups batter. Pour remaining batter into greased floured loaf pan. Pour cream cheese mixture over pumpkin batter; top with reserved batter. Cut through batter with knife several times for swirl effect. Bake in preheated 350 degree oven for 1 hour and 10 minutes. Cool 5 minutes; remove from pan.