1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, sourdough starter (or discard), warm milk, granulated sugar, and the egg until well combined and smooth. Ensure the milk is warm but not hot, as too much heat can kill the yeast.

2. 2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, salt, and instant yeast. This ensures the spices and yeast are evenly distributed throughout the flour.

3. 3. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. Once it’s too thick to stir, turn it out onto a lightly floured surface.

4. 4. Knead the Dough: Knead the dough for about 8-10 minutes. It should become smooth and elastic. If the dough is too sticky, add a tiny bit more flour, a tablespoon at a time. Incorporate the melted butter during the last few minutes of kneading until it’s fully absorbed.

5. 5. First Rise: Lightly grease a clean bowl with butter or cooking spray. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.

6. 6. Shape and Second Rise: Gently punch down the risen dough to release the air. Shape it into a loaf and place it into a lightly greased 9×5-inch loaf pan. Cover the pan again and let it rise for another 30-45 minutes, or until it looks puffy and has nearly doubled in size.

7. 7. Bake the Bread: Preheat your oven to 375 F (190 C). Once preheated, bake the bread for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200-210 F (93-99 C) when checked with an instant-read thermometer.

8. 8. Cool Completely: Remove the loaf from the oven and immediately transfer it to a wire rack to cool completely before slicing. This is crucial for the texture and flavor to fully develop.