Found this wonderful recipe on Low Carb Luxury:

http://lowcarbluxury.com/recipes/recipe-bread15.html

Makes 1 loaf. Entire loaf has 23 carbs. Slice into 8 thick slices for approximately 3 carbs per slice.

I made the vanilla, sweet kind and it looked like the finest grained pound cake but was much lighter - more like an angel food cake or fluffy white bread. I can see this made into a Christmas Trifle with some fresh fruit or Smuckers sugar free raspberry jam, some custard made from jello sugar free, fat free white chocolate pudding (which does not taste like chocolate), and some fresh whipped cream. Would also make a great jelly roll with the raspberry jam.
It has a taste similar to vanilla wafers - wonder if it could be made into wafers/cookies? Will have to try that.
Also, I want to get some plain whey powder to try to make an unsweet bread - maybe with some flax meal added or maybe some bran. The texture of this bread (as cake) was really astounding. I made some low carb bread before that had the texture of a sponge and didn't taste much better.
This same recipe can be made into Pumpkin Bread with the addition of 1 can of pumpkin, 2/3 cup Splenda, and pumpkin pie spice (about 2 and 1/2 teaspoon). Bake in loaf pan at 375 degrees for 1 hour and 20 minutes or an 8X8 pan for 50-55 minutes. One whole loaf of the pumpkin bread is 38 carbs (when you subtract for fiber in the pumpkin). Ten slices at 3.8 carbs each.
I get to have Trifle for Christmas! All of a sudden I don;t feel so deprived - and that's a good thing!

This sounds great I will have to try it

i have beenlooked for pumpkin bread recipe .i shall give this a try thanks greensea

ARgh. I ghave all the ingredients and this is just like the loaf cake form work I've been wanting. After heating up the oven I've discovered that every single loaf pan of mine is missing. I had like 10 bread pans of various sizes. It goes to show you when the last time I made bread was Now to figureo ut what in the heck we did with the stupid things.

Hi.
I've got two questions: How much vanilla extract? Also, how large of can of pumpkin? Thanks

I tried it as a sweet cake, but am very disapoitned. It seems like it could be ok as a bread maybe though. It was very dense which would be good for samwiches, but was also very dry. The kind of dry that seems to suck moisture from your mouth.

I dressed it up tough and its ok that way I added cream and raspberry davincci to moisten the bread then topped with raspberries and devon cream

Thank you, thank you, thank you!!