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    Home » Keto Pumpkin Streusel Bread

    Keto Pumpkin Streusel Bread

    29 September, 2019 by Stacey 27 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

    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.

    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)

    Recommended Products:

      
      

    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

    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.

    4.7 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Course bread, Dessert, keto, low carb
    Cuisine American, Baked Breads, Fall
    Servings 10
    Calories 304 kcal

    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

    Video

    *As an Amazon Associate I earn from qualifying purchases.

    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: 1sliceCalories: 304kcalCarbohydrates: 9gProtein: 8gFat: 28gSaturated Fat: 12gSodium: 164mgFiber: 4gSugar: 2g
    Keyword keto pumpkin bread, keto pumpkin streusel bread, low carb pumpkin bread
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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


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    Reader Interactions

    Comments

    1. Louise Pirrotta

      January 03, 2021 at 9:47 am

      5 stars
      I've made this twice. Its a winner for me. Very moist, dense and delicious. I skipped the strudel only because I don't care for alot of sweetness.

      Reply
      • Stacey

        January 04, 2021 at 7:58 am

        Thank you so much, Louise, for trying the recipe and for your kind words.

        Reply
    2. Carina

      December 24, 2019 at 8:35 am

      5 stars
      Love this recipe, looks so deliciously moist!

      Reply
    3. 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
    4. 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
        • Dawn

          December 21, 2019 at 7:45 pm

          I used egg whites and the whole 16 oz can of pumpkin. I assumed it was the 3/4 cup. Mine came real crumbly and didnt cook all the way. It was too moist.
          I liked the taste a lot, will have to retry it with whole eggs.

          Reply
          • Stacey

            December 22, 2019 at 6:49 am

            Dawn, it needs the yolks to bind it & hold it together, and 3/4 cup of pumpkin is only 6 ounces, not the whole 16 oz can (it would be a little less than 1/2 of a can of the pumpkin). Use the yolks and a lot less pumpkin next time 🙂

            Reply
            • Karen Linka

              October 21, 2020 at 4:11 pm

              I did the same thing. I used the whole can of pumpkin. I cooked it for an hour & half & its still very moist. How do I fix this?

            • Stacey

              October 22, 2020 at 9:38 am

              The recipe says: ¾ cup pumpkin puree. The whole can is too much. I don't know how to fix it, as that much pumpkin will make a wet pie texture.

    5. heather

      October 07, 2019 at 2:34 pm

      5 stars
      that gooey topping! YUMMY!

      Reply
    6. heather

      October 07, 2019 at 2:33 pm

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

      Reply
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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
    13. linda spiker

      October 04, 2019 at 3:55 pm

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

      Reply
    14. Don Baiocchi

      October 04, 2019 at 12:27 pm

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

      Reply
    15. Kelly

      October 03, 2019 at 10:48 am

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

      Reply
    16. Raia Todd

      October 03, 2019 at 9:14 am

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

      Reply
    17. ChihYu

      October 02, 2019 at 10:35 am

      5 stars
      Absolutely divine and so simple to make!

      Reply
    18. 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
    19. 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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