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Home » Keto Pumpkin Streusel Bread

Keto Pumpkin Streusel Bread

29 September, 2019 by Stacey 20 Comments

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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 a 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 delicious.

Drizzling icing on keto pumpkin bread streusel

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Here are some health benefits of pumpkin that you may not be aware of:

  • 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- Low carb, paleo, & gluten free

Keto Pumpkin Streusel Bread Recipe-

Ingredients:

Pumpkin Bread:

  • 6 ½  tbsp butter, softened, or coconut oil, melted
  • ¾ cup erythritol sweetener, like Swerve, or can use coconut sugar for paleo
  • 4 eggs large, beaten
  • ¾ cup pumpkin puree, canned (unsweetened)
  • 1 tsp vanilla extract
  • 1 ½ cups almond flour
  • 3 ½ tbsp coconut flour
  • 2 tsp of baking powder
  • 2 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ⅛  tsp sea salt

Streusel Crumble Topping:

  • ⅓  cup almond flour
  • ¼ cup unsweetened finely shredded coconut
  • 3 tbsp finely chopped pecans
  • 3 tbsp erythritol sweetener, like Swerve, or coconut sugar for paleo
  • 1 tsp cinnamon
  • ¼ cup butter, softened, or coconut oil, melted

Icing Drizzle:

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

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Directions:

  1. 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.
  2. In a large mixing bowl, cream the butter and sweetener of choice together until thoroughly combined.
  3. Add the eggs, pumpkin puree, and vanilla extract, and mix well until combined.
  4. 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.
  5. Add dry ingredients to the wet ingredients, and stir to combine. Set aside.
  6. 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.
  7. 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).
  8. 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. 
  9. 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.
  10. 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

Keto Pumpkin Streusel Bread- Low carb, paleo, & gluten free
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4.74 from 15 votes

Keto Pumpkin Streusel Bread Recipe

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.

Course bread, Dessert, keto, low carb
Cuisine American, Baked Breads, Fall
Keyword keto pumpkin bread, keto pumpkin streusel bread, low carb pumpkin bread
Prep Time 10 minutes
Cook Time 50 minutes
Servings 10
Calories 304kcal
Author Stacey

Ingredients

Pumpkin Bread-

  • 6 ½ tbsp butter softened, or coconut oil, melted
  • ¾ cup erythritol sweetener like Swerve, or can use coconut sugar for paleo
  • 4 eggs large beaten
  • ¾ cup pumpkin puree canned (unsweetened)
  • 1 tsp vanilla extract
  • 1 ½ cups almond flour
  • 3 ½ tbsp coconut flour
  • 2 tsp of baking powder
  • 2 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ⅛ tsp sea salt

Streusel Crumble Topping-

  • ⅓ cup almond flour
  • ¼ cup unsweetened finely shredded coconut
  • 3 tbsp finely chopped pecans
  • 3 tbsp erythritol sweetener like Swerve, or coconut sugar for paleo
  • 1 tsp cinnamon
  • ¼ cup butter softened, or coconut oil, melted

Icing Drizzle-

  • 1 ½ tbsp powdered low carb confectioners sweetener or a use a paleo version
  • 1 ½ tbsp butter softened or melted
  • 2 tbsp heavy cream or coconut cream
  • ⅛ tsp vanilla extract
  • 1 tbsp to 1 ½ tbsp 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.
    Pumpkin bread pan prep & grease
  • In a large mixing bowl, cream the butter and sweetener of choice together until thoroughly combined.
    creaming the butter & sweetener
  • 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.
    Adding the wet to the dry ingredients
  • 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.
    Mixing crumble topping
  • 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).
    Sprinklwe crumble onto pumpkin loaf
  • 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.
    Mixing the icing
  • 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.
    Keto Pumpkin Streusel Bread- Low carb, paleo, & gluten free

Notes

*all nutritional data are estimates based on the products I used*
Yield: one loaf, Servings: 10 slices, Serving Size: 1 slice: Amounts per serving- Net Carbs per slice: 5g

Nutrition

Serving: 1slice | Calories: 304kcal | Carbohydrates: 9g | Protein: 8g | Fat: 28g | Saturated Fat: 12g | Sodium: 164mg | Fiber: 4g | Sugar: 2g
Tried this recipe?Mention on Instagram @gfbeautyandthefoodie or tag #gfbeautyandthefoodie!
As an Amazon Associate I earn from qualifying purchases.

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Pumpkin Pie Crumble Bars


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

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Reader Interactions

Comments

  1. Dana Murphy-Love

    November 24, 2019 at 10:05 am

    This looks like a great recipe! I’d like to make mini loaves. Will the bake time change?

    Reply
    • Stacey

      November 24, 2019 at 10:20 am

      This is only an estimate depending on mini oaf pan size, but I’m thinking about 30 to 40 minutes, taking them out at 25 to 30 mins and checking every 5 minutes until the center is set.

      Reply
  2. Linde

    October 18, 2019 at 3:52 pm

    5 stars
    I made this and it tastes wonderful – even my husband who usually avoids pumpkin flavored treats really likes it. I only had one issue – mine is a bit on the crumbly side. Not dry at all, it is very moist, but I can’t think what may be causing it to not hold together. It definitely doesn’t detract from the flavor, but it does make slicing it a little challenging. Anyone else have this problem or have any suggestions? I did follow the measurements as in the recipe,and all of my ingredients are fairly fresh (less than a month old). I’m a bit stumped.

    Reply
    • Stacey

      October 19, 2019 at 7:29 am

      Hi Linde, the topping is crumbly, but the bread should hold together. Where your eggs possibly a smaller size?

      Reply
  3. heather

    October 07, 2019 at 2:34 pm

    5 stars
    that gooey topping! YUMMY!

    Reply
  4. heather

    October 07, 2019 at 2:33 pm

    5 stars
    This looks so good! I love pumpkin bread!

    Reply
  5. Cheryl Malik

    October 07, 2019 at 11:28 am

    5 stars
    FINALLY! A keto pumpkin bread! I’m soo excited to make this for my family!

    Reply
  6. Kari - Get Inspired Everyday!

    October 07, 2019 at 7:31 am

    5 stars
    This pumpkin bread looks so scrumptious, and then there’s the streusel and icing too… oh my goodness!

    Reply
  7. jennifer

    October 06, 2019 at 7:15 pm

    5 stars
    oooh pumpkin bread, and that topping . . .I’m swooning! going to make it this week!

    Reply
  8. Erin

    October 06, 2019 at 10:58 am

    I love fall for all the same reasons! And oh my does this look tasty. Especially love the topping!

    Reply
    • Stacey

      October 06, 2019 at 1:33 pm

      Thank you, Erin 🙂

      Reply
  9. Zuzana

    October 06, 2019 at 6:13 am

    5 stars
    I have never eaten or tried to bake bread together with pumpkins. this is a wonderful idea, or at least for me. On the list

    Reply
  10. Linda

    October 04, 2019 at 5:57 pm

    5 stars
    Now, this is the kind of recipe I need to make and share with the whole fam bam! Not only this is moist, but it’s healthy, too.

    Reply
  11. linda spiker

    October 04, 2019 at 3:55 pm

    This bread is gorgeous. I love the step by step!

    Reply
  12. Don Baiocchi

    October 04, 2019 at 12:27 pm

    5 stars
    Thanks for the paleo options! This was perfect for me.

    Reply
  13. Kelly

    October 03, 2019 at 10:48 am

    5 stars
    This bread is SO GOOD! It’s hard to eat just one slice!

    Reply
  14. Raia Todd

    October 03, 2019 at 9:14 am

    5 stars
    What a gorgeous loaf! I love the streusel topping!

    Reply
  15. ChihYu

    October 02, 2019 at 10:35 am

    5 stars
    Absolutely divine and so simple to make!

    Reply
  16. Joni Gomes

    September 30, 2019 at 12:17 pm

    5 stars
    I give this a 10/10!! So delicious, moist and flavorful! Loved the streusel crumble topping so much!

    Reply
  17. Tessa Simpson

    September 30, 2019 at 9:20 am

    5 stars
    A tasty after school snack…and healthy too!!1 Thanks!

    Reply

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