Prepare a loaf pan with oil or parchment sling and oil.

Melt your butter in a small saucepan and set aside to cool slightly.

In a bowl, mix your egg, starter, sugar, and cooled butter with a Danish dough whisk.

Add your pumpkin purée to the mix and whisk together.

In a separate bowl, mill your flour if you are doing fresh flour or add the bread flour to the bowl.

Add cinnamon, nutmeg, salt, baking soda, and baking powder and whisk well.

Mix wet and dry together until no dry spots are left.

If using fresh flour, let batter rest to hydrate for 20 minutes. While doing this, preheat oven to 400°F.

Spread into prepared pan.

Bake for 40-45 minutes, rotating halfway through, until a toothpick inserted in the center of the loaf comes out clean.

Remove from oven, and let rest for 10 minutes before removing from the pan to a wire rack to cool completely.