Pumpkin Swirl Bread

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 large egg
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. canned pumpkin
1/3 c. water
1/2 c. butter or margarine, melted
1 large egg, lightly beaten

Beat cream cheese at medium speed of electric mixer until smooth; gradually add 1/4 cup sugar, beating well. Add 1 egg, beating until well blended. Set aside. Combine flour, soda, salt, sugar, cinnamon and nutmeg in medium bowl. Make a hole in center of mixture. Combine pumpkin, melted butter, water and lightly beaten egg; stir well. Add to dry ingredients, stirring just until moistened. Pour half of batter into greased 9×5” loaf pan. Gently spread cream cheese mixture over batter, leaving a 1-inch border around outer edges. Spoon remaining batter over cream cheese mixture. Swirl batter gently with a knife. Bake at 350° for 1 hour 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes, then remove from pan and let cool completely on rack.