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.
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!
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.
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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 Recipe-
Ingredients:
Pumpkin Bread:
- 6 ½ tablespoon 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 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 erythritol sweetener, like Swerve, 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 (Swerve), 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)
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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
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.
Ingredients
Pumpkin Bread-
- 6 ½ tablespoon 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 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 erythritol sweetener like Swerve, 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.
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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
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
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Louise Pirrotta
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.
Stacey
Thank you so much, Louise, for trying the recipe and for your kind words.
Carina
Love this recipe, looks so deliciously moist!
Dana Murphy-Love
This looks like a great recipe! I’d like to make mini loaves. Will the bake time change?
Stacey
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.
Linde
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.
Stacey
Hi Linde, the topping is crumbly, but the bread should hold together. Where your eggs possibly a smaller size?
Dawn
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.
Stacey
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 🙂
Karen Linka
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
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.
heather
that gooey topping! YUMMY!
heather
This looks so good! I love pumpkin bread!
Cheryl Malik
FINALLY! A keto pumpkin bread! I'm soo excited to make this for my family!
Kari - Get Inspired Everyday!
This pumpkin bread looks so scrumptious, and then there's the streusel and icing too... oh my goodness!
jennifer
oooh pumpkin bread, and that topping . . .I'm swooning! going to make it this week!
Erin
I love fall for all the same reasons! And oh my does this look tasty. Especially love the topping!
Stacey
Thank you, Erin 🙂
Zuzana
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
Linda
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.
linda spiker
This bread is gorgeous. I love the step by step!
Don Baiocchi
Thanks for the paleo options! This was perfect for me.
Kelly
This bread is SO GOOD! It's hard to eat just one slice!
Raia Todd
What a gorgeous loaf! I love the streusel topping!
ChihYu
Absolutely divine and so simple to make!
Joni Gomes
I give this a 10/10!! So delicious, moist and flavorful! Loved the streusel crumble topping so much!
Tessa Simpson
A tasty after school snack...and healthy too!!1 Thanks!