Separate the eggs. Whip the egg whites and set them aside.
Melt the butter. Brush some of the butter along the inside of a loaf pan, followed by a 4x12 inch strip of parchment paper, with edges hanging out for easy lift out. (See video above).
Whisk the pumpkin, egg yolks, melted butter, stevia and yogurt in a mixing bowl.
Whisk in the almond flour, pumpkin spice, baking powder and salt until creamy. Fold in the whipped egg whites. Place the batter in the prepared baking pan.
Bake until the center is firm to the touch, about 45-minutes. Cool.
Chocolate Drizzle
Melted the butter. Whisk in the cacao and stevia until it forms a syrup. Drizzle across the cooled bread. Allow to firm in the fridge about 10-minutes. Serve.