I used egg replacer

Preheat oven to 350 F, grease 9x5x3 bread pan

In a large bowl, mix....

1 1/2 cups Pamela's Baking Mix
2/3 cup of Agave
1 cup of solid packed, organic pumpkin
1/2 cup of melted sweet cream butter
2 eggs
1 1/2 tsp ground cinnamon
1 tsp aluminum-free baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves

Pour in pan and bake  at 350 for 45-55 min.
Let cool for 10 min or more;) Gluten Free tends to fall apart easily so the cooling helps to solidify the loaf a bit;)