• 8 Eggs, room temperature, carefully separated
• 1/2 to 3/4 c Swerve Confectioners
• 15 oz can Pumpkin Puree (if making pumpkin cream cheese spread*, remove 1/4 cup and set aside)
• 2 T Coconut Oil or Butter, melted but cooled (not hot)
• 2 tsp Vanilla
• 3 oz Pork Panko (or ground pork rinds)
• 3 T Coconut Flour
• 2 tsp Baking Powder
• 3 T Pumpkin Spice Mix

1. Carefully separate eggs, put yolks and whites in separate large bowls.
2. Add ALL ingredients except whites to the yolks bowl. Beat well until fully combined.
3. With clean beaters, beat egg whites until stiff (not dry) peaks form.
4. Fold whites into rest of batter completely but leaving it somewhat fluffy.
5. Line a bread pan with parchment paper. I used a large 10x5x3 bread pan. If you use a smaller size, you’ll need to reduce baking time accordingly! (Plus you’ll have enough batter for extra cupcakes.)
6. Pour in batter and smooth top
   Optional: Sprinkle top with tsp Pumpkin Spice Mix and 2 T Pumpkin Seeds.
7. Bake at 350 for 60-70 minutes, until a knife in the center comes out clean and there’s no obvious wetness.
8. Let cool at room temperature and store in the fridge.

*For Cupcakes: Fill 12-15 silicone cupcake holders, or use parchment or paper liners in a metal tin. Bake 35ish minutes instead.

This bread should be eaten room temperature or warm, it’s far better when not cold!

Bonus suggestion: If you put a slice in the microwave with a pat of butter on top and cook it for a minute, it turns into a sort of a custard. Thank Dr. Ken Berry for this happy discovery.

By the way, if you want this to be more of a “cake” just bake in a cake pan!

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