• Preheat the oven to 350 degrees.
• Gather the ingredients.
  
• Lightly coat the bundt quartet pan or loaf pans with baking spray.
• Whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, flaxseed, and chia seeds in a medium-size mixing bowl.
• In a separate large-size mixing bowl, whisk together brown sugar and softened butter until fully incorporated and crumbly.
• Add two eggs to the brown sugar and butter mixture and whisk until evenly distributed.
• Whisk to combine the buttermilk or sourdough discard mixture into the brown sugar, butter, and eggs until silky smooth.
• Add ⅓ of the flour mixture from the medium size mixing bowl into the large mixing bowl and whisk until fully incorporated.
• Add ½ of the pureed pumpkin to the large mixing bowl and whisk until fully incorporated.
• Repeat this process of alternating the flour mixture and the pumpkin, making sure to whisk until no dry clumps appear in the batter.

For Bundt Quartet Pan:

• Evenly distribute the batter among the four bundts, filling each ¾ of the way to the top.
• Bake in the oven for 32-35 minutes.

  Insert a toothpick. The bread is done baking when the inserted toothpick comes out clean.

For Loaf Pans:

• Evenly distribute the batter between both pans.
• Bake in the oven for 60-65 minutes.

  Insert a toothpick. The bread is done baking when the inserted toothpick comes out clean.

After Baking:

• Remove the pan(s) from the oven and set aside to rest for 10 minutes.
• After 10 minutes, invert the pan(s) to remove the pumpkin bread and allow it to cool to room temperature before serving.

  Optional: Sprinkle with powdered sugar before serving.
• Store in a reusable silicone storage bag, wrap tightly with plastic wrap or place in an airtight container.

  It can be stored on the counter for up to 3 days, in the fridge for up to 7 days, or frozen for up to 3 months.

Freezing Instructions:

• Wrap pumpkin bread tightly in plastic and then heavy-duty aluminum foil beforehand.