Preheat your oven to 350ºF, and lightly grease a 9 x 5 (23cm x 13cm) loaf pan or line it with parchment paper, leaving a few inches of overhang on the side to allow for easy removal. Set aside.

In a large mixing bowl, lightly beat the eggs and oil until the yolks break apart. Whisk in the pumpkin, yogurt, sugar, cocoa, vanilla, baking soda, and salt, mixing until smooth.

Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.

OPTIONAL: Let the batter sit for 10-20 minutes to keep from drying out. This step helps when baking with whole wheat flour.

Pour the batter into the prepared loaf pan, spreading it out evenly, and sprinkle the top with a few extra chocolate chips. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a cooling rack to cool completely. Store the loaf in a sealed container for up to 5 days, or freeze it for up to 3 months.