Preheat oven to 350 degrees Fahrenheit and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the pumpkin purée, milk, pumpkin spice, espresso powder baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined.
Pour the batter into your greased loaf pan.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. I baked mine at 40 but I'd watch it during that timeframe.
Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing. Top with Cream Cheese Glaze (below) and a sprinkle of cinnamon.