Sourdough Discard Pumpkin Bread for 10

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your loaf pan and line it with parchment paper for an easy lift.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the sourdough discard and pumpkin purée until the mixture is completely smooth and orange-hued.
4. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
5. Gently fold the dry ingredients into the wet mixture using a spatula. Stir only until no streaks of flour remain.
6. In a small bowl, rub the cold cubed butter into the streusel ingredients (flour, brown sugar, cinnamon) using your fingertips until the mixture resembles coarse sand.
7. Pour the batter into the prepared pan and sprinkle the cinnamon streusel evenly across the top, pressing lightly.
8. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.