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Protein Sparing Pumpkin Bread

It is Pumpkin season!

In the Fall, my mom always made her delicious pumpkin bread!

I still love pumpkin bread, but I make mine very different than the dense pumpkin bread I grew up on!

My protein sparing pumpkin bread is light and airy, more like an angel food pumpkin bread!

I also used Wholesome Yum brown allulose in my Pumpkin Bread instead of brown sugar. Wholesome Yum brown allulose works perfectly in place of brown sugar in recipes!

Using allulose in my pumpkin bread recipe is important because allulose melts, where other sweeteners like erythritol doesn’t. The brown allulose gives my protein sparing pumpkin bread a delicious caramel flavor and the texture of the pumpkin bread using brown allulose makes it softer and more moist!

Wholesome Yum brand of allulose is the best quality allulose and they even ship to Canada!

Wholesome Yum has the best quality natural sweeteners. Wholesome Yum also doesn’t use harmful additives like some brands! I also love Wholesome Yum because they are also a kind small family-owned business. You all know I love supporting small business!

Click HERE to order Wholesome Yum Allulose

Use code MARIA to save 10%! 


Protein Sparing Pumpkin Bread

Maria Emmerich
Prep Time 10 minutes
Cook Time 30 minutes
Course Bread, Dairy Free, Dessert, Nut Free, PSMF Recipes, Vegetarian
Cuisine American
Servings 12
Calories 119


  • 12 large egg whites
  • 1/2 cup Wholesome Yum brown Allulose
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon Redmond Real salt
  • 1 cup vanilla egg white protein
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract or other extract


  • 8 ounces cream cheese softened (or Kite Hill brand cream cheese–style spread for dairy-free)
  • ¼ cup unsweetened almond milk
  • 4 tablespoons powdered allulose
  • 1 teaspoon maple extract or vanilla
  • Pinch Redmond Real salt



  • Preheat the oven to 325 degrees F.
  • Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
  • Turn the mixer to low and gently mix the egg white protein powder, vanilla extract and spices into the whites.
  • Grease a 9 inch Bundt pan with Avocado oil spray and fill with protein sparing pumpkin bread mixture.
  • Bake for 30 minutes or until golden brown. Turn oven off and leave in the oven for 15 minutes to avoid the pumpkin bread from falling.
  • Let completely cool before cutting or the bread will fall.
  • Meanwhile make the glaze: Place the ingredients into a small food processor or blender and puree until smooth. Taste and adjust sweetness to your liking. Add more almond milk if you prefer a thinner glaze.
  • OPTION 2: Place the ingredients into asmall food processor or blender and puree until smooth. Taste and adjust sweetness to your liking. Add more almond milk if you prefer a thinner glaze; add more sweetener if you prefer a thicker glaze.
  • Drizzle the pumpkin bread with glaze if desired.
  • Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.


(With PSMF Glaze Option 2):
51 calories, 0.1g fat, 10g protein, 2g carbs, 1g fiber
P:E ratio 9.1


Calories: 119 | Fat: 6g | Protein: 11g | Carbohydrates: 2g | Fiber: 1g | P:E Ratio: 1.6



“I want to thank Maria Emmerich for helping me make a total transformation.

Mind. Body. Spirit.
Food changed my life.
I struggled with addiction until the age of 25.  I entered a sober life and I was always looking for what would make me feel good, but the things I thought were good for me were making me tired, anxious and depressed. I ate raw food, I was a vegan and vegetarian. I would eat in the middle of the night and wake up feeling terrible.
I have also struggled with ADHD my entire life and it made raising four kids very difficult!
After having 4 kids I was really exhausted. I went to the doctor to have my blood tested and it came back great.  I was confused, why was I feeling like I wanted to crawl into bed right when I woke up? Why could I not complete a signal task? Why was my anxiety at an all time high? So, I went to a functional medicine doctor and had my blood REALLY tested.  My B12 was so low! She told me it was like I was a vegan for 20 years. My D was low. She said take B and D and see how you feel. I started taking the vitamins and tried the keto diet, but my way “ plant based”-  I could not wrap my head around the idea that animal protein was good for me! So, I packed cups and cups of spinach into a blender with plant based protein powder and fat. I ate fat bombs and drank bulletproof coffees. My stomach always hurt and I didn’t feel like I was getting all the benefits of a fat-adapted lifestyle. Then I found Maria Emmerich.
I learned that my fat bombs and keto coffee were not the best approach.
BAM- the magic happened. I could cry- After one year, my ADHD was completely under control, I could complete tasks. I retested and my vitamin levels were completely normal.
I can wake up in the morning, I have boundless energy to take care of my four kids under the age of 8! I ran my fourth marathon-  fat adapted with a PR and I woke up in the morning feeling like I just went on a run!
My body has changed, but the true healing for me has been in my mind. I have the freedom to do the things I have always wanted to do!!! Now, I have the ability to enjoy the kitchen and Maria’s recipes are the best!! Grateful for your help Maria.” – Molly

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto Packages!

Click HERE to check out my NEW Keto Packages!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Michelle Carbonneau says:

    I was wondering if brown Swerve or monkfruit would work in place of brown Allulose? I do not have easy accessibility to Allulose in Canada.

    • Maria Emmerich says:

      That will work. 🙂

      • Roberta says:

        So pleased to read this since also here in EU we can’t still have allulose… but so we can enjoy your recipes 🙂 Thank you Maria!

        P.s. could you please clarify when you write point 7 and 8 in the instructions: at “Option2:” I can only see the same lines repeated… it’s a typo or have I missed something :-/? I can’t understand where is the point that takes to the difference reflected in the macros down below… Apologize if it’s a silly question, thanks for your patience!

    • Maria Emmerich says:

      And the link above ships to Canada too. 🙂

  • Patty Lyman says:

    You are so generous with your expertise. Your recipes. Thank you so much for this recipe

  • Michelle says:

    Hi Maria this sounds like a wonderful recipe and I can’t wait to try it. I have a question for you – I recently bought some of your ebooks – The Art of Fat Loss and the Kids one. I found so many of the recipes included almond milk. I am allergic to nuts so this is not an option for me. I’d really like to try some of the recipes but I don’t know if they’ll still work if I use other milks. Eg in the recipe above – would it still work with coconut milk or cream in place of the almond milk? And many of the others in your books. I am aware this will change the carbs and fat in the dishes but I’m ok with that – I just want to be able to try them as they look so good. Since almond milk really is in a lot of them, if I can’t make those recipes it is quite limiting. Thanks so much for all your great recipes and information.

  • Lisa Bander says:

    Hi Maria, This looks delish! It says to put vanilla extract into the egg whites but doesn’t say when, do you put it in before you mix the egg white, cream of tartar, salt and allulose or after with the egg white powder and spices? Thanks so much!!!

  • Shirl says:

    It’s so sad to me that so many of your recipes include eggs or dairy, which I’m allergic/intolerant to. Looks yummy; just wish you had alternative ingredient options.

  • Kelly Dennison says:

    Is there a way to make this without the protein powder? I do not have access to it, and would love to try this recipe!

  • Barb Patchin says:

    Thank you for creating and generously sharing the recipe. You’re the best!

  • Mira Longobardo says:

    I don’t know how I missed this protein sparing pumpkin bread recipe! Thank you so much for being so generous. I’m getting healthier and feeling better all the time! Blessings to you and your family🙏🏻✨💖✨🤗

  • Tracy Barnett says:

    I don’t have vanilla egg white protein powder but I have plain egg white protein powder, can I use this?

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