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 cream cheese, sugar and egg, mixing until well blended. Set aside.

Combine dry ingredients; set aside.

Combine pumpkin, butter, egg and water. Add dry ingredients. Mix until just moisten. Then reserve 2 cups of pumpkin batter. Pour remaining batter into greased and floured 9x5 loaf pan. Pour cream cheese mixture over pumpkin mixture, then add remaining 2 cups of pumpkin mixture on top. Then cut through batter with knife several times for swirl effect.

Bake 350 for 1 hour and 10 minutes or until wooden toothpick inserted in center comes out clean. Cool 5 minutes then remove from pan. Makes 1 loaf.