Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

In a large mixing bowl, combine the active sourdough starter, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.

In a separate bowl, whisk together the cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the all-purpose flour until fully incorporated. If desired, gently mix in walnuts or pecans and raisins or chocolate chips.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.