Preheat oven to 350 degrees. For best results, place oven rack to lower third position to prevent the top from browning too much. Grease a 9x5 loaf pan very well and dust lightly with flour. Set aside.
In a large bowl, gently whisk flour, baking soda, both sugars and spices together until combined. Create a well in the center and add oil, pumpkin, milk and eggs. Beat by hand with a whisk or a spoon until completely combined without over mixing. (Using your hands rather than a mixer is best so you don't over mix but if you are using a mixer, use lowest setting.) Pour batter in perpared loaf pan and bake for 60-65 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Begin checking bread at about 55 minutes and every few minutes after that since everyone's oven is different.
Allow pumpkin bread to cool in pan for 20 minutes before inverting onto a wire rack to finish cooling completely. While bread is cooling, prepare glaze. In a small sauce pan, melt butter with honey. Once butter is melted, whisk in brown sugar and heavy cream until smooth. Allow mixture to heat for a few minutes until very hot without coming to a boil. (Boiling will make it start to caramelize which is fine is you want more of a caramel flavor but I usually go for more a brown sugar flavor.) Once mixture is ready, take off heat and allow it to cool and thicken for about 10 minutes. Drizzle over cooled pumpkin bread and serve.
This pumpkin bread will stay moist and fresh for up to 5 days stored in an airtight container.