Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan with evoo. 

Simmer stock, evoo, and salt in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in pumpkin. 

In a large bowl, whisk egg yolks, chives, thyme, and cayenne. Whisk in cornmeal mixture; set aside. 

Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Fold one-third of egg whites into cornmeal batter, then gently fold in remaining egg whites. 

Pour batter into prepared pan. Bake in 350°F oven for 30 to 40 minutes, or until bread is set and begins to pull away from sides of pan. Cool slightly before serving.