Preheat oven to 350° and grease 5x8 bread loaf pan.
In a large bowl, mix 2 eggs, pumpkin puree, sugar, oil, vanilla yogurt, and vanilla extract until smooth.
Slowly mix in pumpkin pie spice, 2 cups flour, baking soda and chocolate chips into your pumpkin mixture.
In a separate bowl, mix cream cheese, 1 egg, and 2 tbsp of flour.
Scoop ½ of your pumpkin mixture into your prepared 5x8 bread loaf pan and smooth out evenly.
Gently scoop the cream cheese mixture and spread it on top of your pumpkin mixture. Make your cream cheese layer as even as possible.
Scoop remaining pumpkin batter on top of your cream cheese layer and smooth out evenly.
Bake at 350° for 40-45 minutes or until a toothpick or fork inserted in the center comes out clean. If you insert the toothpick and it has batter on it, let it bake longer checking it every five minutes to see if the toothpick comes out clean.
Let your pumpkin bread cool for about 20 minutes in the pan before you transfer it to a cooling rack or slice it.
Slice into even pieces and serve. Depending on how big your slices are, you can get about 8-10 slices from this pumpkin loaf.