November Newsletter

Nov 10: World Science Day for Peace and Development

Nov 11: Closed for Veteran's Day - NO SCHOOL

Nov 13: World Kindness Day

Nov 15: America Recycles Day

Nov 19: Elementary Pupil Free Day / Full Day for Secondary

Nov 23-26: Fall break

**Math Tutoring daily from 12:00-1:00 for grades 6-12**

Senior Picture Appointments

If you are graduating from Oak Bridge Academy, there are dates available for you to choose from for senior photos. This is your last opportunity to do Senior Portraits!

You can choose from either November dates at PV or December dates at CHS.

Remember to be early for your appointment, they are very short time frames and will need you to be prompt and ready. These appointments are for all Seniors who missed the summer portraits.

Chico HS - https://pickatime.com/dorianstudio/ChicoHS

Pleasant Valley HS - https://pickatime.com/dorianstudio/PleasantValleyHS

**Please be sure at the time of making the appointment, that you specify that you are an Oak Bridge Student!**

If you or your student would like to return to in-person instruction at PV or CHS, please reach out to Ms. Whitney at wrozzano@chicousd.net.

If your student started Oak Bridge after the Oct 1, please be sure to log into the Parent Aeries Portal to update your Student Data. If you updated data for another CUSD school, you will still need to update data for Oak Bridge. If you are new to the district and need an access code in order to complete the registration, please call the school office for a code. Please make this a priority as our teachers and staff need current contact info, authorizations and medical history for your students! Parents will not be able to access class info or grades until the confirmation is complete.

https://chicousd.aeries.net/student/LoginParent.aspx

1st Place: Quinn

K-2: Mila

3-5: Justin & Gabriel

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg*
• 1/4 teaspoon ground cloves*
• 1/4 teaspoon ground ginger*
• 3/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 3/4 cup (150g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 1/4 cup (60ml) orange juice*
• 2/3 cup (120g) semi-sweet chocolate chips*

2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips, if including.

3. Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.

4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

5. Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.