Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Mix the wet ingredients: In a large mixing bowl, combine the sourdough discard, pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Whisk until smooth and fully incorporated.

Sift the dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures that the spices are evenly distributed and prevents lumps.

Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture. Stir just until combined avoid overmixing, as this can lead to a dense loaf. If you’re adding nuts or chocolate chips, gently fold them in at this stage.

Pour the batter: Transfer the batter into your prepared loaf pan, spreading it out evenly with a spatula.

Bake: Place the pan in the oven and bake for 55–65 minutes. You'll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool and slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!