1 package (8 oz) cream cheese, softened

1/4 cup sugar

2 eggs, beaten and separated

1 3/4 cups flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ground nutmeg

1 can of pumpkin

1/2 cup margarine, melted

1/3 cup water

Mix the cream cheese, sugar, and one beaten egg until well blended. Set aside.

Combine the dry ingredients. Add pumpkin, margarine, 1 beaten egg, and water, mixing well just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9-by-5-inch loaf pan. Pour the cream cheese mixture over the pumpkin batter and top with the reserved pumpkin batter. Cut through the batters with a knife several times for a swirl effect. Bake at 350 F for an hour and 10 minutes or until a wooden pick inserted comes out clean. Cool for 5 minutes, then remove from the pan.

Recipe courtesy of Patricia Burton, Taylorsville