Preheat oven to 350 F. Line a 9 x 5 inch loaf pan with parchment paper. In a large mixing bowl whisk the eggs until it is uniform in color. Add the pumpkin puree, sour cream, sugar, cocoa powder, baking soda, vanilla extract, and salt. Whisk together until the mixture is smooth.
Gradually add the flour and stir in gently until combined. Do not over mix. Stir in half the chocolate chips, reserving the rest for toppings. Transfer the batter into the prepared pan and spread it out to make it even (This is a thick batter). Sprinkle the reserved chocolate chips on top. Bake at 350 F for 35-40 minutes or until a toothpick inserted a the center comes out clean with bits of moist crumbs.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool.