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 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 batters with knife several times for swirl effect.

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