Mrs. O’Connor’s Pumpkin Bread
Name of Chef: Karen O’Connor, Teacher at Adobe Bluffs Elementary School in PQ
Community of Residence: Rancho Peñasquitos, since 1975 (I’ve seen it all!)
Hobbies/Interests: Reading, walks on the beach, swimming with the grandkids, playing Words with Friends, shopping Farmer’s Markets, and attending musical theater
Favorite Local Activity: Watching youth sports at Canyonside Park, and “Snow Day” at Hilltop Park
About the Recipe: This is a recipe that I’ve been making with my students at school each Thanksgiving season for the last 20+ years. They each make a loaf to take home to share with family, and a loaf to share with one another, and love to deliver hot-from-the-oven slices to the office staff, favorite former teachers, custodians, noon supervisors, the librarian and the principal. Some of them confide that it’s their first baking experience, and I can sure tell when they attempt to crack an egg! They sometimes email me years later when their original recipe has gotten lost, asking for another. We produce about 40 loaves each year and I always have one to take home to my family as well. Over the years it has become a loved and much anticipated class and family tradition.[tabs] [tab title=”Ingredients”]
2 cups Flour
2 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
½ tsp Pumpkin pie Spice *( or 1/2 tsp each of cloves and nutmeg)
¾ cup White Granulated Sugar
½ cup Brown Sugar
½ cup Chocolate Chips (optional)
1 cup Canned Pumpkin
½ cup Milk
2 eggs Eggs
¼ cup Oil
1. Mix the wet and dry ingredients together with a big spoon
2. Spray loaf pans with cooking spray.
3. Fill pans about 2/3 of the way to the top.
4. Bake large loaf pan in oven at 35o degrees for about 1 hour and 15 minutes
5. Bake mini-loaf pans at 350 degrees for about 30-45 minutes
6. have a grownup check bread by putting a toothpick in the middle if the bread. if it comes out clean, bread is done6.
7. Share with your family and Enjoy!
8. Makes two small loaves or one large loaf.[/tab] [/su_tabs]