Combine cream cheese, sugar and egg, mixing until well blended. Set aside.
Combine dry ingredients. Add combined pumpkin, margarine, egg, and water, mixing just until moistened. Reserve 2 cups pumpkin batter; Pour remaining batter into greased and flour 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter. Cut through batters with knife several times for swirl effect. Bake at 350F for 1 hour and 10 minutes or until wooden pick, inserted in center comes out clean. Cool 5 minutes; remove from pan.
Yield: 1 loaf.
Cajun Country -- New Iberia, Louisiana