PUMPKIN CREAM CHEESE SWIRL BREAD

1 (8oz) pkg cream cheese
¼ cup sugar
1 egg, beaten
1 ¾ cup flour
1 ½ cup sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
¼ tsp nutmeg
1 cup canned pumpkin
½ cup margarine, melted
1 egg, beaten
1/3 cup water

Combine cream cheese, sugar, and 1 egg; mix until blended. Set aside. Combine dry ingredients, then add combine pumpkin, margarine, 1 egg, and water, mixing just until moist. Reserve 2 cups pumpkin batter and pour remaining batter into loaf pan. Pour cream cheese mixture over pumpkin batter and then rest of pumpkin batter. Cut with knife for swirl effect. Cook at 350 for 1 hour 10 minutes. Cool 10-15 minutes