Along with mahleb, I used extra virgin olive oil instead of vegetable oil, which gives off another level of fruitiness. Overall, this was one of the best pumpkin chocolate breads I've ever had and no doubt the best smelling.
3 cups flour
2 teaspoon mahlepi
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups canned pumpkin
1/2 cup extra virgin olive oil
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease a bundt pan or 2 8"x4" loaf pans.
Combine flour, mahlepi, salt and baking soda in a large bowl. In another bowl, mix together eggs, pumpkin, sugar and olive oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into pan(s) and bake for 45 minutes or until toothpick comes out clean, you know the routine.