I did it ... I made some GLUTEN free Pumpkin bread.  Oh my!  I should just strap some loaves to my thighs, it is sooooo good.   I am working on a gluten free flour mix....yum OH did I say YUM???
For weeks I have been making   Regular Pumpkin bread.  I have given away a loaf to just about anyone who would stand still long enough.  It is sooooo tasty everyone keeps asking for the recipe.  I am going to add it to this blog post because I KNOW YOU will want to make ya some.   My advice is wait until day 2 because it gets BETTER the second day.  I put mine in the freezer and then cut off slices. 
So here is the recipe...  GO MAKE SOME!!

1 can of pumpkin (15 0z)
4 large eggs (fresh would be nice) LOL
1 cup oil (I use Olive)
2/3 cup water
3 cups white sugar (I used my vanilla infused but regular is fine)
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons of salt
2 teaspoons of cinnamon
2 teaspoons of ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger

Preheat oven to 350 degrees.  grease and flour 2 loaf pans.  Now-- on 6 loafs no matter how much I greased it still a tiny bit leaving my loaf not perfect looking.  I cut small rectangles of wax paper and greased them (just at the bottom-not the sides).  The loaf came out perfect.

in a large bowl mix together pumpkin puree, oil water and sugar until blended.  In a separate bowl whisk flour, baking soada, salt and spices.  (I like to sift my stuff ).  stir the dry into the wet until just blended.  Pour into prepared loaf pans.  I am sure you could make these into muffins

bake for about 50 minutes in the preheated oven.  Loaves are done when a toothpick inserted in the center comes clean.
This recipe came off the internet and I altered it.  the orginal is called Downeast Maine Pumpkin bread by Laurie Bennet.  It had 2,470 reviews at the time...5 stars. 
Because you know I am a little ----OK A LOT crazy. 
I noticed that the ends and the sides were getting too crispy.  I took foil and made a little foil frame covering the outside of the pan about 1/2 inch.  After about  30 minutes I pulled it off both loaves VOILA perfectly baked and not unevenly cooked!
I will post the gluten free version when I have it perfect. 
This tastes like the pumpkin loaf at Starbucks just better!!!