Preheat the oven to 350°F and prepare your loaf pan. Cut a parchment paper sling slightly smaller than the width of the pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray (I love Bakers Joy or Everbake). Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray.
In a small bowl, whisk together the flour, baking powder, pumpkin spice, and salt. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add in the vanilla and egg and whisk until smooth.
Then add in the sourdough discard and pumpkin puree and mix until fully combined.
Gently fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into your prepared loaf pan and sprinkle pumpkin seeds over the top of the batter if desired.
Bake at 350°F for 45-55 minutes or until a knife inserted near the center comes out clean.
Remove from the oven and let cool in the pan for 15 minutes. Then use the parchment sling to remove the pumpkin bread from the pan and let it cool completely on a wire rack.
Notes
Store in an airtight container at room temperature for up to 4 days.