Preheat oven to 350 degrees. In a bowl, blend cream cheese, sugar and one beaten egg. In another bowl, mix all dry ingredients. In a third bowl, mix pumpkin, second egg, water and melted margarine. Add dry ingredients mixing just to moisten and take two cups and set aside. Pour remaining pumpkin batter into a greased and floured loaf pan. Pour cream cheese mixture over pumpkin batter. Top with the two cups of reserved pumpkin batter. Cut through batters with a knife several times for a swirl effect. Bake at 350 degrees for 40-50 minutes until wooden pick comes out clean. Cool five minutes and remove from pan.
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