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    Keto Pumpkin Streusel Bread

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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 freePin

    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 freePin

    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 streuselPin

    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- Low carb, paleo, & gluten freePin

    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:

    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

    📖 Printable Recipe Card

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

    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 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course bread, Dessert
    Cuisine American
    Servings 10
    Calories 304 kcal
    Prevent your screen from going dark

    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.
      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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    • No Bake Pumpkin Cheesecake Bites- Easy, Low carb, grain free and gluten free
      No Bake Pumpkin Cheesecake Bites
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      Keto Pumpkin Kringle Danish
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    Comments

      4.75 from 27 votes (10 ratings without comment)

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      Recipe Rating




    1. Tammy says

      March 05, 2023 at 4:32 am

      4 stars
      I followed the recipe as written but I had to bake my bread at least 30 minutes longer. I even turned up the temp to 360 because it was still so jiggly after one hour.
      I kept a close eye on it and kept foil over the cake until about the last 15 minutes.
      It came out perfect and delicious.
      The next morning it was even better after being refrigerated over night. I’ll make this again for sure.

      Reply
    2. Kristine says

      October 09, 2022 at 5:45 pm

      This was really good. I’m still getting used to using keto sweeteners yet but I think I’d prefer monk fruit. Next time! I might also try the golden monk fruit to get a richer taste. I also think I’ll skip the coconut in the streusel next time. Definitely need to cover it during baking as the topping really does burn quickly. Accidentally added the tsp of cinnamon for the streusel to the dry ingredients but it didn’t make a difference to me. Still added one to the streusel. Great texture. Really moist. Will definitely make again!

      Reply
      • Stacey says

        October 11, 2022 at 9:36 am

        Thank you, Kristine, for trying the recipe and for sharing your tips.

        Reply
    3. Louise Pirrotta says

      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 says

        January 04, 2021 at 7:58 am

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

        Reply
    4. Carina says

      December 24, 2019 at 8:35 am

      5 stars
      Love this recipe, looks so deliciously moist!

      Reply
    5. Dana Murphy-Love says

      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 says

        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
    6. Linde says

      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 says

        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 says

          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 says

            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 says

              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 says

              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.

    7. heather says

      October 07, 2019 at 2:34 pm

      5 stars
      that gooey topping! YUMMY!

      Reply
    8. heather says

      October 07, 2019 at 2:33 pm

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

      Reply
    9. Cheryl Malik says

      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
    10. Kari - Get Inspired Everyday! says

      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
    11. jennifer says

      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
    12. Erin says

      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 says

        October 06, 2019 at 1:33 pm

        Thank you, Erin 🙂

        Reply
    13. Zuzana says

      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
    14. Linda says

      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
    15. linda spiker says

      October 04, 2019 at 3:55 pm

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

      Reply
    16. Don Baiocchi says

      October 04, 2019 at 12:27 pm

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

      Reply
    17. Kelly says

      October 03, 2019 at 10:48 am

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

      Reply
    18. Raia Todd says

      October 03, 2019 at 9:14 am

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

      Reply
    19. ChihYu says

      October 02, 2019 at 10:35 am

      5 stars
      Absolutely divine and so simple to make!

      Reply
    20. Joni Gomes says

      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
    21. Tessa Simpson says

      September 30, 2019 at 9:20 am

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

      Reply
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