In a large mixing bowl, combine the active sourdough starter, canned pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest at room temperature for 6 hours to allow the sourdough fermentation to develop.
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
Give the batter a gentle stir and pour it into the prepared loaf pan, smoothing the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.