The night before you plan to make this pumpkin bread you are going to mix together sourdough starter, melted butter, eggs, and flour.
Leave this covered overnight with a towel and allow it to ferment at room temperature for 12 hours.
The next morning, preheat your oven to 350 degrees.
Using a stand mixer with the paddle attachment, add pumpkin puree, mayonnaise, honey, coconut sugar, almond flour, cinnamon vitality (or ground cinnamon), vanilla, pumpkin spice, tapioca flour, salt, baking powder, and baking soda to mixing bowl.
Set on low to medium speed until completely combined. It will have a cake like consistency and be a wet batter.
Now, make the streusel topping (recipe below).
Grease a loaf pan using butter or coconut oil.
Pour the bread batter mixture into a loaf pan and then cover it with the streusel topping (recipe below).
Bake for 50-60 minutes or until a toothpick inserted in the center comes out slightly wet and crumbly. This is a very moist bread, almost pumpkin pie consistency in the center.
Allow to cool in the pan for one hour before removing from the pan.
Store leftovers in the covered in the fridge for up to 7 days. Or put in the freezer to make them last longer. Simply just let them defrost on the counter for 30 min- 1 hour before serving.