8 oz. cream cheese
1/4 c. sugar
1 egg, beaten

CAKE:

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

Combine filling ingredients, mixing well. Set aside. Combine dry ingredients. Combine pumpkin, butter, egg, and water, mixing just until moistened. Add to dry ingredients. Reserve 2 cups pumpkin batter. Pour remaining batter into greased and floured 9 x 5 inch loaf pan. Pour filling 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 10 minutes or until pick comes out clean. Cool 5 minutes. Remove from pan.