Preheat the oven to 350. Line a 9 x 5″ baking pan with parchment paper, then spray with cooking spray. Set aside.

2. Combine the dry ingredients, flour, baking powder, baking soda, salt and spices in large bowl and mix well. Set aside.

In a separate bowl add the eggs and whisk, then add the oil, brown sugar,  granulated sugar, sourdough starter and vanilla. Stir until combined. Add the pumpkin puree and mix well.

Add the dry ingredients to the wet, and stir until just combined. Do not over mix the batter.

Pour the batter into the prepared pan, smooth the top and scatter the toasted walnuts on the top.

Bake the bread for 55-65 minutes or until a toothpick or wood skewer comes out clean. If the bread is browning too fast lightly cover with foil after45 minutes.

Cool the bread in the pan for 20 minutes, then remove from the pan and cool completely.