Instructions: Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside. Combine flour, 1 1/2 cups sugar, baking soda, salt, and spices. Set aside. Combine pumpkin, butter or margarine, beaten egg and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with the reserved pumpkin batter.

Cut through batter several times with a
knife for a swirl effect. Bake at 350 F for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes only, and then remove from pan to cool completely.

This can be doubled and then baked in three 8 x 4 inch loaves. This freezes well.

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