In a large mixing bowl, combine the active sourdough starter, pumpkin puree, and honey. Stir until well mixed.
Add the ground cinnamon, nutmeg, cloves, ginger, and salt to the wet mixture and stir to combine evenly.
In a separate bowl, whisk together the all-purpose flour and baking soda.
Gradually add the dry ingredients to the wet ingredients, stirring until a sticky dough forms.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 6 to 8 hours, or until it has risen and shows bubbles on the surface.
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.
Gently fold the dough a few times in the bowl to release some air, then transfer it into the prepared loaf pan, smoothing the top with a spatula.
Bake the bread for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.