Pumpkin Swirl Bread

I'm not sure where I found this recipe from, but it was really good and reminded me of pumpkin roll.

Filling:

1 pkg (8 oz) cream cheese, softened

1/4 cup sugar

1 egg, beaten

Batter:

1 3/4 cups flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

1 cup pumpkin puree

1/2 cup butter, melted

1 egg, beaten

1/3 cup water

Preheat oven to 350 degrees. Blend cream cheese, sugar and egg in a small bowl. Set aside.

Combine flour, sugar, baking soda, salt and spices together in a medium sized bowl and set aside. In a large bowl, combine pumpkin, butter, egg and water. Add the flour mixture to the wet mixture and mix until just moistened. Reserve 2 cups of the batter.

Pour the remaining batter into a greased and floured 9x5 loaf pan. Pour cream cheese mixture over the pumpkin batter and top with the reserved batter. Cut through the batter several times with a knife for a swirl effect.

Bake for 60-70 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes then remove from pan to cool completely.