Keto Copycat Krusteaz Pumpkin Streusel Bread Recipe

Keto Copycat Krusteaz Pumpkin Streusel Bread Recipe

It is the time of year that begs us to bake up some delicious recipes for quick bread, so I make up a loaf of my Keto Copycat Krusteaz Pumpkin Streusel Bread Recipe! It is a keto pumpkin bread recipe that uses coconut flour and nut butter as a base that is crowned with a spiced crumbly streusel!

Not only is this low-carb pumpkin bread gluten free, and grain free but is also dairy free too! Most bakers looking for a gluten free bread will turn to boxed Continental Mills Krusteaz mixes from the grocery store like a Krusteaz pumpkin spice quick bread mix.

Skip the muffin mix, cake mix or bread mix and opt to make my easy recipe where your final result will be tastier and healthier.

Low carb pumpkin bread does not have to be super dense and will be one of those keto desserts that you make for your upcoming holiday season! I will show you with this favorite fall recipe how easy it is to turn simple gluten free ingredients into a delicious loaf of bread you will enjoy much more without all of the sugar a box mix has.

It is not exclusively a mixer recipe but can also be mixed by hand with a whisk with the same results. No white sugar, caramel color, soybean oil, wheat flour or even gluten free flour blends are used in this recipe, just healthy ingredients.

You can easily find all of the ingredients at most grocery stores and even use the leftover amounts to make all sorts of delicious treats I have recipes for! Keep reading as I go over tips, substitutions and frequently asked questions so you get the best Keto Copycat Krusteaz Pumpkin Streusel Bread!

What you will need to make this delicious Gluten Free Pumpkin Streusel Bread

• Pumpkin puree
• Creamy nut butter
• Avocado oil or Olive Oil
• Monk fruit sweetener
• Vanilla extract
• Large eggs; room temperature
• Coconut flour
• Pumpkin spice
• Cinnamon
• Baking soda
• Baking powder
• Salt
• Almond flour
• Stevia
• Coconut oil; softened not melted; or softened butter
• Optional: Keto Brown Sugar

Let’s make up this scrumptious Keto Pumpkin Streusel Bread Recipe

Pre heat oven temp to 375F and prepare a 9 x5-inch loaf pan by spraying with non-stick spray and lining with parchment paper. If you do not have any parchment paper, then it will be difficult to lift the standard loaf out of the pan and keep the streusel intact. You may try aluminum foil that is greased in a pinch if you have to.

In a large mixing bowl or in the bowl of an electric mixer, whisk wet ingredients of pumpkin pureé, nut butter, oil, monkfruit sweetener and vanilla until very smooth.

In a medium bowl whisk together the dry ingredients of coconut flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Break up any clumps in the flour mixture with your fingers or press through a sieve over a bowl. Coconut flour tends to clump sometimes so this helps prevent it from doing that.

Slowly add the dry ingredients to the large bowl of the wet ingredients and mix very well. Now spoon batter into your prepared pan and set aside while you make the streusel.

Letting the batter sit for a bit while you make the streusel helps the coconut flour soak up the moisture. In a separate large bowl with a fork mix the almond flour, stevia, monk fruit sweetener or keto brown sugar, vanilla extract plus the softened coconut oil.

The little bit of vanilla extract in the streusel helps give it a nice, rounded flavor. Mixing with a fork helps to create crumbles versus if you use a spoon it will turn into a blob of dough.

Sprinkle the top of the bread batter in the pan with the streusel. Bake 57-62 minutes on the middle rack of the oven until a toothpick test shows clean from the middle at an angle.

You will want to put a piece of foil over the top of the batter halfway through the baking time to help prevent overbrowning with the almond flour streusel.

This also allows the bread to continue to bake all the way through at the same time!

Using a cake tester or toothpick test the center to make sure it has no crumbs. Cool 30 min in pan then lift out onto a cooling rack or wire rack to finish cooling completely before cutting into individual slices.

I cut mine into 8 generous slices which comes out to 6.6g carbs, 5.9g fat, 2.7g fiber, 3.9g net carbs and 4.9g protein.

Store any leftover bread in an airtight container or large Ziploc bag in the fridge. You can store it at room temperature for a day or two but no more as it is so moist it will spoil quickly.

It will take on a pudding-like texture when you store it in the fridge! My favorite way to use this bread other than eating with a cup of coffee, is to toast a piece in my toaster oven or air fryer! The crispy outer layer it gives it is amazing!

A 9 x 5-inch loaf pan is recommended so that it doesn’t spill over the sides and rises well.

Check doneness with toothpick test in the middle at an angle. This is the perfect way to get more layers in your testing for doneness. Cool completely on a cooling rack once you have let it sit in the bread pan for 30 minutes. It will still be quite warm in the middle although the pan may be cool.

Tips, Substitutions and FAQs

• Start out with room temperature ingredients so they blend well with just a whisk!

• You can use homemade pumpkin puree if you want, but the best way to drain it is to let it sit overnight in a cheesecloth suspended in a sieve over a large bowl. You want it to be as drained as possible! Extra moisture from the fresh pumpkin when you make your own pumpkin purée will cause your bread to be a soggy mess! Do not skip the straining part!

• Make sure you pick up canned pumpkin and not pumpkin PIE filling! The filling has sugar and we do not want that!

• Parchment paper is almost required with this recipe as it is such a delicate batter that it helps hold it together, especially as it cools!

• Using the streusel helps to eliminate the need for a cream cheese frosting, so you save a step!

• You can leave out the streusel if you like and it will still be a wonderful keto bread!

• I chose to put half of the streusel in between the layers. You can do this as well but know that it may crumble and not hold together as well. It will still taste amazing though!

• It is also a great base for additions such as sugar free white chocolate chips, nuts pumpkin seeds or dried fruits.

• Monk fruit sweeter can be subbed with coconut sugar with good results but of course this ups the carb count. Do not use maple syrup as a substitute as this would be too much liquid in the recipe if you do.

• You can purchase pumpkin pie spice already mixed at the store but I recommend you make it from fresh spices for bold flavor! See the recipe card for a pumpkin pie spice recipe!

• If you want to use sunflower seed flour instead of almond flour you certainly could. It has a similar crumb consistency and would make it nut free.

• For the nut butter, I prefer to use cashew butter or almond butter but sunflower seed butter or even coconut butter would work!

• Turn this into a banana bread easily when you substitute the pumpkin puree with banana puree. Omit the pumpkin spice and instead use cinnamon with a pinch of nutmeg.

• You can substitute one of the eggs with 1/4 cup sour cream if you wish. This helps if you have run out of eggs.

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Can I make this recipe into mini loaves by baking in mini loaf pans versus the larger loaf called for? Yes! You can definitely turn this into 2 mini loaves versus the one large one. Just make sure you follow the instructions for the bread up to the point of baking and then halve the bake time. You must test with a toothpick to be sure since all ovens cook differently.

Can I turn this into a sponge cake next time? Yes! It would turn out to be more of a snack cake than a sponge cake when you bake it in an 8×8 inch pan lined with parchment paper. You again follow the instructions as written but adjust the time. Start out with half the time then check every 5 minutes afterward so you get it baked but not burnt.

What about pumpkin muffins? Can I just bake the batter in a muffin pan? Yes, they work great as muffins too! You will need to bake at the same temperature but less time for standard-sized muffins. Fill your muffin cups up 3/4 of the way and bake for 20 minutes. Toothpick tested clean in the middle of one of the pumpkin cakes to know they’re ready to cool.

Could I use a bundt pan and it still turn out? I would not try using a bundt pan honestly. The batter is very delicate, and I believe that a bundt pan may sink in the middle from the heaviness of the batter from all of the moisture. If for some reason you do try a bundt pan and it doesn’t set up, you can always crumble it up and turn it into cake pops!

Are coconut flour and almond flour interchangeable? No, not in this recipe. The almond flour is crumblier which lends well to the crumble. The coconut flour is absolutely needed in the main bread recipe as it is a thirsty flour that soaks up all of the extra moisture from the pumpkin puree.

Can a loaf of this Keto Copycat Krusteaz Pumpkin Streusel Bread Recipe be frozen? Yes, you can freeze a baked loaf of this Keto Pumpkin Streusel Bread! The pumpkin flavor will still shine through even after freezing. Make sure you cool it completely before flash freezing on a flat baking sheet. Once it has frozen for 1 hour, take it out, wrap in plastic wrap then put in a resealable freezer bag. To enjoy, let it thaw in the fridge overnight or let it sit on the counter for a few hours. No one will ever know that you may have baked it last week or a past week as it still tastes amazing! It keeps up to 3 months frozen for best taste.

No Pumpkin Spice? Make some!

You can make up some pumpkin pie spice very easily with just a few spices! This is one I make up fresh each season to have on hand. Spice blends last up to 8 months out of sunlight in a dark cupboard. After time it loses its potency so I make up a fresh batch times 3 to have it ready to go!

In a small jar mix together:

2 T ground cinnamon

1 T ground ginger

1 1/2 T ground allspice

1 1/2 t. ground cloves

3/4 t. ground nutmeg

This spice mix will go great not only in this pumpkin bread but in pancakes, french toast, drinks and more! When you try making it for the first time you will be amazed at the ease of making your own spice blends you will want to have some on hand from now on!

As with most keto recipes, store in an airtight container to prevent early spoilage. This keto pumpkin bread recipe is very moist! Plastic wrap would be too unsupportive of the tender crumb and weight of the bread. You may consider a recycled bread bag too!

Don’t forget to print this recipe card so you have it on hand for the upcoming holiday season! It will save you time searching for it later!

Don’t forget to PIN the printable recipe card to your Pinterest board or print out the complete recipe card.

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All of my recipes will fit into a keto diet as they are low carb, it just depends on your own personalized macros if the grams of carbs fit into your limit.

If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!

Check out these other low carb recipes using pumpkin puree!

Low Carb Pumpkin Cheesecake Bars

Gluten Free Healthy Double Chocolate Muffins

Gluten Free Starbucks Pumpkin Spice Latte

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