• 8 oz. cream cheese
• 1/4 cup of sugar
• 2 eggs
• 1 3/4 cups of flour
• 1 1/2 cups of sugar
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1 cup canned pumpkin
• 1/3 cup of water
• 1/2 cup melted margarine
• 9 X 5 loaf pan

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.