Pumpkin Swirl Bread

Cream Cheese Mixture:
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg, beaten

Bread:
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. canned pumpkin
1 egg, beaten
1 1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. margarine, melted
1/2 c. water

Combine ingredients for cream cheese mixture until blended. Set aside. Combine dry ingredients. Add pumpkin, margarine, egg and water just until moistened. Reserve 1-1/2 cups pumpkin batter. Pour remaining batter into a 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 a knife several times for a swirl effect. Bake at 350 degrees for one hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Remove from pan to rack to cool completely.

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