Hi Sam,
It sounds like the bread pan may be a little on the small side, if the dough is filling it to within 1/4" of the top. Generally you're looking for the dough to fill the pan about 1/2 to 2/3 full, with plenty of room for the dough to rise and still be supported by the pan. The gumminess could be from the dough not being able to expand fully during the rise, so the interior of the loaf is staying too dense.

You may want to double check the measurements on your pan, measuring upper inside edge to upper inside edge rather than along the bottom. Keep us posted!

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