Heat oven to 180ºC degrees.
In small mixer bowl combine all filling ingredients. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes); set aside. In large mixer bowl combine 2- two third cups sugar, oil, water, pumpkin and 4 eggs. Beat at low speed, scraping often, until mixture is smooth (1-2 minutes). Continue beating at medium speed, gradually adding all remaining bread ingredients and scraping bowl often, until well mixed (1-2 minutes). Place quarter (about 2 cups) pumpkin batter into bottom of each of 2 greased and floured 9 X 13 cm loaf pans. Carefully spread half of the filling mixture over batter in each pan; top each with half of remaining pumpkin batter. Pull knife or spatula through batter and filling to create swirl effect. Bake for 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.