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Preheat the oven to 350F and grease an 8x4 inch loaf pan well. You can use a 9x5 inch pan but the bread will be less high and will cook through faster.
In a large bowl, whisk together the pumpkin puree, brown sugar subsitute, eggs, egg whites, butter, and vanilla extract.
Whisk in the coconut flour, protein powder, baking powder, pumpkin pie spice, and salt. Whisk in just enough water to make the batter scoopable but not pourable.
Spread the batter evenly in the prepared baking pan and sprinkle the top with chopped pecans.
Bake 55 to 65 minutes, until golden brown and firm to the touch. Remove and let cool completely in the pan.