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. nutmeg
1 c. canned pumpkin
1/2 c. butter, melted
1 egg, beaten
1/3 c. water

Blend cream cheese, 1/4 cup sugar, and 1 egg. Set aside. Combine dry ingredients. Add remaining ingredients. Mix just until moistened. Reserve 2 cups batter. Pour remaining batter into greased and floured 9 x 5 loaf pan. Pour cream cheese mixture over batter. Top with reserved batter. Cut through batter with knife several times for swirl effect. Bake at 350 degrees for 1 hour and 10 minutes or until knife inserted comes out clean. Cool 10 minutes; remove from pan.