Keto Pumpkin Streusel Bread

29 September, 2019 by Stacey 30 Comments

This low carb, Keto Pumpkin Streusel Bread with paleo options is a delicious, pumpkin bread loaf with a streusel crumble topping and a lovely drizzle of sweet icing.

Keto Pumpkin Streusel Bread- Low carb, paleo, & gluten free

Fall is my favorite time of year and not just because the weather is perfectly mild this time of year where I live, or because the leaves are turning rich tones of orange, yellow & red.

It is also because I adore all the Fall recipes and especially the ones that involve pumpkin!

Keto Pumpkin Streusel Bread- Low carb, paleo option, & gluten free

I was going to just make a regular pumpkin quick bread but decided to make a pumpkin dessert bread to change it up a bit.

Then decided to go with streusel bread, so I could get a buttery crumble topping and a drizzle of sweet icing.

A slice of this with coffee in the morning is just heaven!

The icing is optional, of course, but to me, it feels entirely necessary. It just gives it that extra level of deliciousness.

Drizzling icing on keto pumpkin bread streusel

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy.

Health benefits of pumpkin

Naturally, low in carbs & contains healthy fiber
Helps aid digestion.
Has been known to help control blood sugar & combat Diabetes
Can reduce cancer risk
Pumpkin can also improve eye health

(source)

Keto Pumpkin Streusel Bread Recipe-

Ingredients

Pumpkin Bread

6 ½ tablespoon butter, softened, or coconut oil, melted
¾ cup Low Carb Sweetener, or can use coconut sugar for paleo
4 eggs large, beaten
¾ cup pumpkin puree, canned (unsweetened)
1 teaspoon vanilla extract
1 ½ cups almond flour
3 ½ tablespoon coconut flour
2 teaspoon of baking powder
2 teaspoon pumpkin pie spice
½ teaspoon cinnamon
⅛ teaspoon sea salt

Streusel Crumble

⅓ cup almond flour
¼ cup unsweetened finely shredded coconut
3 tablespoon finely chopped pecans
3 tablespoon low carb sweetener,or coconut sugar for paleo
1 teaspoon cinnamon
¼ cup butter, softened, or coconut oil, melted

Icing Drizzle

1 ½ tablespoon powdered low carb confectioners sweetener , or a use a paleo version
1 ½ tablespoon butter, softened or melted
2 tablespoon heavy cream, or coconut cream
⅛ teaspoon vanilla extract
1 tablespoon to 1 ½ tablespoon water*optional (to thin icing if needed)

Directions:

Preheat the oven to 350 °F (177 °C). Generously grease or spray with oil a 9" x 5” loaf pan, and line with parchment paper leaving some hanging over the ends of the loaf pan. *see photo.
In a large mixing bowl, cream the butter and sweetener of choice together until thoroughly combined.
Add the eggs, pumpkin puree, and vanilla extract, and mix well until combined.
In a separate large mixing bowl, stir together the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt. Make sure to break up any lumps or clumps of flour.
Add dry ingredients to the wet ingredients, and stir to combine. Set aside.
In a medium mixing bowl add all the streusel crumble topping ingredients and using a fork smush and stir until a crumbly texture forms. Set aside.
Spoon the batter into prepared loaf pan and spread around evenly. Sprinkle the crumble topping over the top of the loaf. Lightly cover the loaf pan with aluminum foil or parchment paper (to be removed halfway through baking time. This keeps the crumble topping from getting overdone).
Bake for 50 - 55 minutes, removing foil or parchment cover after 25 minutes of the baking time. Remove loaf from the oven once a toothpick inserted into the center of the loaf comes out clean.
Let bread cool until firm. While bread cools, in a small bowl, mix all the icing ingredients except for the water together and whisk with a fork until smooth. If too thick add some of the water a little at a time and whisk until smooth.
Once the bread has cooled to room temperature, drizzle with icing. Use a knife to loosen the loaf on the sides and use the parchment paper overlap to lift the loaf from the pan. Slice & serve. Lift any leftover loaf back into the pan, cover, and store in the fridge for up to a week.

Nutritional Data: Yield: one loaf, Servings: 10 slices, Serving Size: 1 slice, Amounts per serving- Cal: 304, Carbs: 9g, Net Carbs: 5g, Fiber: 4g, Protein: 8g, Fat: 28g, Saturated Fat: 12g, Sugars: 2g, Sodium: 164mg.

*all nutritional data are estimates based on the products I used*

Printable Recipe Card Below

📖 Printable Recipe Card

Keto Pumpkin Streusel Bread Recipe

Stacey

Keto Pumpkin Streusel Bread with paleo options is a delicious, pumpkin bread loaf with a streusel crumble topping and a lovely drizzle of sweet icing.

4.75 from 27 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course bread, Dessert

Cuisine American

Servings

Calories 304 kcal

Ingredients

Pumpkin Bread-

6 ½ tablespoon butter softened, or coconut oil, melted
¾ cup Low Carb Sweetener or can use coconut sugar for paleo
4 eggs large beaten
¾ cup pumpkin puree canned (unsweetened)
1 teaspoon vanilla extract
1 ½ cups almond flour
3 ½ tablespoon coconut flour
2 teaspoon of baking powder
2 teaspoon pumpkin pie spice
½ teaspoon cinnamon
⅛ teaspoon sea salt

Streusel Crumble Topping-

⅓ cup almond flour
¼ cup unsweetened finely shredded coconut
3 tablespoon finely chopped pecans
3 tablespoon low carb sweetener , or coconut sugar for paleo
1 teaspoon cinnamon
¼ cup butter softened, or coconut oil, melted

Icing Drizzle-

1 ½ tablespoon powdered low carb confectioners sweetener or a use a paleo version
1 ½ tablespoon butter softened or melted
2 tablespoon heavy cream or coconut cream
⅛ teaspoon vanilla extract
1 tablespoon to 1 ½ tablespoon water*optional to thin icing if needed

Instructions

Preheat the oven to 350 °F (177 °C). Generously grease or spray with oil a 9" x 5” loaf pan, and line with parchment paper leaving some hanging over the ends of the loaf pan. *see photo.
In a large mixing bowl, cream the butter and sweetener of choice together until thoroughly combined.
Add the eggs, pumpkin puree, and vanilla extract, and mix well until combined.
In a separate large mixing bowl, stir together the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt. Make sure to break up any lumps or clumps of flour.
Add dry ingredients to the wet ingredients, and stir to combine. Set aside.
In a medium mixing bowl add all the streusel crumble topping ingredients and using a fork smush and stir until a crumbly texture forms. Set aside.
Spoon the batter into prepared loaf pan and spread around evenly. Sprinkle the crumble topping over the top of the loaf. Lightly cover the loaf pan with aluminum foil or parchment paper (to be removed halfway through baking time. This keeps the crumble topping from getting overdone).
Bake for 50 - 55 minutes, removing foil or parchment cover after 25 minutes of the baking time. Remove loaf from the oven once a toothpick inserted into the center of the loaf comes out clean.
Let bread cool until firm. While bread cools, in a small bowl, mix all the icing ingredients except for the water together and whisk with a fork until smooth. If too thick add some of the water a little at a time and whisk until smooth.
Once the bread has cooled to room temperature, drizzle with icing.
Use a knife to loosen the loaf on the sides and use the parchment paper overlap to lift the loaf from the pan. Slice & serve. Lift any leftover loaf back into the pan, cover, and store in the fridge for up to a week.