8 oz. soft cream cheese
1/4 c. sugar
1 egg, beaten
1 3/4 c. all purpose 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. melted butter
1 egg, beaten
1/3 c. water

Preheat oven to 350 degrees. Combine cream cheese, sugar and 1 egg in bowl; mix well. Mix flour, sugar, soda, cinnamon, salt and nutmeg in large bowl. Add pumpkin, melted butter, 1 egg and water, mixing until just moistened. Reserve 2 cups pumpkin batter. Pour remaining pumpkin batter into a greased and floured 9"x5" loaf pan. Spoon in cream cheese batter; top with reserved pumpkin batter. Cut through with knife to marblize. Bake 1 hour 10 minutes or until tests done. Cool in pan 10 minutes. Invert onto wire rack to cool.