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.
*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