Pumpkin Swirl Bread

Ingredients
Filling
1 package Cream Cheese (8 oz.)
1/4 cup granulated Sugar
1 whole Large Egg, lightly beaten
Batter
1-3/4 cups All-purpose flour
1-1/2 cups granulated Sugar
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
1/4 tsp Ground Nutmeg
1 tsp Pumpkin Pie Spice
1 cup Canned Pumpkin
1/2 cup Butter, melted
1 whole Large Egg, lightly beaten
1/3 cup Water

Preparation Instructions
-Combine cream cheese, sugar, and egg, mixing well until blended; set aside.
-Combine dry ingredients in a large bowl.
-In a separate bowl, combine pumpkin, butter, egg, and water, then add to dry ingredients, mixing just until moistened. Reserve 2 cups of the pumpkin batter for later use.
-Pour remaining batter into greased and floured loaf pans. Pour equal amounts of cream cheese mixture over each loaf, then top with equal amounts of reserved pumpkin batter. Cut through batters with knife several times for swirl effect.
-Bake at 350 for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan.

Notes:
-This bread freezes beautifully. It's easier to cut when frozen or cold.
-You can add nuts or chocolate chips to pumpkin batter if desired. It's extra delicious.
-My cook time ended up being 40-50 min.