Preheat the oven to 350 degrees F. Grease a 9x5-inch metal loaf pan with nonstick spray. Set aside.

In a large bowl, whisk the gluten free flour, baking soda, pumpkin pie spice, cinnamon, and salt together until combined. Set aside. Even just whisking the dry spices together fills the kitchen with that warm fall smell - the kind that makes the whole house feel like October whether Mother Nature is cooperating or not.

In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Add the pumpkin puree, oil, coconut vanilla yogurt, and vanilla. Stir until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick and a few lumps are fine. Do not overmix.

Transfer ½ cup of the batter into the now-empty medium bowl. Set the remaining pumpkin batter aside.

To the reserved batter, add the espresso powder, coconut vanilla yogurt, and cocoa powder. Whisk together until combined. The batter will be thick. Fold in the mini chocolate chips.

Spread a layer of pumpkin batter across the bottom of the greased loaf pan. Drop a few spoonfuls of chocolate batter on top, then a few spoonfuls of pumpkin batter. Continue alternating until all the batter is used. Using a knife, gently swirl through the batter in a figure eight pattern. Four to five passes is enough. Do not overswirl.