Sourdough Discard Pumpkin Bread

Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Set aside.
In a large bowl, combine the granulated and brown sugars, pumpkin purée, sourdough discard, vegetable oil, and egg. Whisk until smooth.
Add the dry ingredients to the wet ingredients and stir until combined.
Pour the batter into the prepared pan and spread evenly. Bake for 60 minutes, then tent loosely with aluminum foil and bake for an additional 5-10 minutes until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 10 minutes in the pan. Then remove the loaf from the pan (you can lift it up with the parchment paper) and transfer to a cooling rack to cool for at least an hour.
While the bread cools, make the glaze. Whisk together the powdered sugar, vanilla extract, and milk. Start with 1 Tablespoon and add more milk as needed to reach your desired glaze consistency. Pour the glaze over the loaf to coat, then slice and enjoy!