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Preheat oven to 350º Fahrenheit. Line a 9 by 5 bread loaf pan with parchment paper or grease with cooking spray. Set aside.
To a large bowl, whisk together the room temperature sourdough discard, eggs, granulated sugar and brown sugar until completely combined. Add the canned pumpkin and mix. Add melted coconut oil and whisk quickly to combine. If the batter is too cold, the coconut oil will form chunks instead of mixing together, so using room temperature ingredients works best. Whisk in the milk and mix until completely incorporated. Set aside.
To a small bowl, add the flour, salt, baking soda, and spices. Whisk together until combined.
Pour the dry ingredients into the center of the pumpkin mixture and whisk together until barely combined with just a few dry streaks. Pour into the prepared baking pan.
Bake at 350ºF for 60-70 minutes until a sharp knife or toothpick is inserted into the center and comes out clean. Remove to a cooling rack and let cool completely before slicing and enjoy!