Preheat the oven to 350 degrees F. Grease a 9X5 baking pan with cooking spray. Only on the bottom and not up the sides of the pan.
In a small saucepan add coffee and chopped dates and let simmer over low heat for about 5 minutes.
Remove from heat and stir in ½ tsp. baking soda. Let cool while you prepare the bread. You can place it in the fridge for a few minutes to help cool it down faster.
In a medium-sized bowl whisk together the oat flour, almond flour, pumpkin pie spice, espresso powder, baking powder, baking soda, and salt. Set aside.
In a separate medium-sized bowl use a hand-held mixer to cream the light brown sugar and melted coconut oil. Add in vanilla extract and eggs one at a time mixing after each one.
Next add the pumpkin puree and coffee date mixture mixing until just a few date pieces are visible throughout the mixture.
Add the dry ingredients to the wet and use a wooden spoon to gently mix until just combined, careful not to over mix.
Add the batter to the greased baking pan and place in the oven on the center rack. Bake for 50-55 minutes until a toothpick comes out mainly clean with just a few crumbs attached. Let cool completely before slicing.