1 (8 oz.) pkg. cream cheese
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. nutmeg
1 c. 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. Add combined pumpkin, butter, egg and water; mixing just until moistened. Reserve 2 cups pumpkin batter, pour remaining batter into greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter. Cut through batter with knife several times for swirl effect. Bake at 350 degrees for 1 hour and 10 minutes.