Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray and line with parchment paper.

In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir in nuts, raisins, chocolate chips, etc. if using (see note 2).

In a separate large bowl, add the pumpkin puree, eggs, light brown sugar, oil, milk, and vanilla extract. Whisk to combine and then whisk in the sourdough discard until completely incorporated.

Pour the dry ingredients into the wet ingredients and mix until all the flour is combined and moistened. Then transfer the batter to the prepared baking pan.

Bake for 60-75 minutes at 350 degrees or until a cake tester comes out clean. This bread takes longer to bake than traditional pumpkin bread. If your bread starts to brown too much on top before it's done, loosely cover it with foil.

Once the bread is done, cool in the pan for 20 minutes. Then remove it from the pan, discard the parchment paper, and cool on a wire rack. For best results, cool completely before slicing.