Hi Jason, you could certainly substitute more pumpkin purée for some of the oil and eggs in your pumpkin bread recipe, but I think it would be wise to include some of the oil and eggs as well. Say you substituted 1/2 half cup (113g/4 ounces) pumpkin purée for 1/2 cup of the oil, and then replace 2 of the eggs with another 1/2 cup of purée. While this won't use an entire extra can of pumpkin, you could easily freeze the remainder for another baking adventure. I think it might be pushing it to replace all the eggs and oil with pumpkin, but you're welcome to experiment! Here are two blog posts that suggest other options for replacing eggs and fat in your baking. 

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