October might be the sweetest month of all. It’s the start of pumpkin dessert season and National Co-op Month!
At Arkansas Living, Co-op Month reminds us that we’re part of something bigger. Celebrating our 79th birthday in November, this magazine is delivered to more than 420,000 homes and businesses across Arkansas each month. With 17 customized editions, our small staff in Little Rock couldn’t possibly do it alone.
That’s where our cooperative communicators come in. These talented professionals handle many responsibilities at their co-ops, and helping with the magazine is just one of them.
So, this month, we’re serving up gratitude (with a sprinkle of pumpkin spice) for:
• Barbara Jenkins, Arkansas Valley Electric
• Lisa Jacks, Ashley-Chicot Electric
• Mike Berry and Christy Tucker, C & L Electric
• Claudia Harp, Carroll Electric
• Molly Jett, Clay County Electric
• Lindsey Bowman, Craighead Electric
• Brynn Bowen, Farmers Electric
• Tonya Sexton, First Electric
• Brad Harrison, Mississippi County Electric
• Tori Moss, North Arkansas Electric
• Sabrina Estridge and Kari Strickland, Ouachita Electric
• Erin Rogers and Bridgette Caples, Ozarks Electric
• Tom Nowlin, Petit Jean Electric
• Chris Parker, Rich Mountain Electric
• Shelley Tucker, South Central Arkansas Electric
• Rhonda Morrow, Southwest Arkansas Electric
• Anna Howton, Woodruff Electric
Thanks to each of you for helping us inform and inspire every month!
And because no October celebration would be complete without a tasty autumn treat, here’s my favorite Arkansas Living fall recipe (though that Pumpkin Earthquake Cake, page 34, is a close contender!). First published in 2020 by reader Della Peters of Rogers, this easy bread is pumpkin perfection: Just throw it all in a bowl, beat and bake. It makes three loaves — one to keep, one to share and one that mysteriously vanishes like a Halloween ghost.
Gramma’s Pumpkin Bread
Makes 3 loaves.
Nonstick cooking spray
3 cups sugar
3 1/3 cups all-purpose flour
1 cup oil
4 eggs
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 (15-ounce) can 100% pure pumpkin
2/3 cup water
1 cup pecans, chopped
Heat oven to 350. Spray three loaf pans with nonstick cooking spray.
In a mixing bowl, combine all ingredients with electric mixer. Divide batter evenly between prepared pans. Bake for 1 hour, or until a toothpick inserted in center comes out clean.
Note: Can use 3 teaspoons pumpkin pie spice to replace cinnamon and nutmeg.
Stay cooperative and cozy,
