Pumpkin Swirl Bread

Preheat oven to 350 F.

Combine cream cheese, sugar and egg in a small bowl, mixing until well blended. Set aside.

Combine dry ingredients (flour through nutmeg on the above list) in a large bowl. Combine pumpkin puree, butter, eggs and water in a small bowl. Add the pumpkin mixture into the dry ingredients, mixing just until moistened.

Reserve 4 cups of the pumpkin batter. Pour remaining batter into 2 greased and floured 9×5 inch loaf pans. Divide cream cheese mixture in half and spoon over the pumpkin batter in the pans. Top with the reserved 4 cups of pumpkin batter. (I like to use my kitchen scale to divide these evenly.) Cut through the batters with a knife several times for a swirl effect.

Bake at 350 F for 1 hour and 10 minutes, or until it passes the toothpick test. Cool 10 minutes on a wire rack. Remove from the pan. Enjoy!