Logan Bread Recipe
Logan bread is a dense quick bread full of dried fruits and nuts. Named after Mount Logan in the Yukon, Logan Bread’s delicious taste, high calorie content, indestructibility, and non-perishability make it an ideal long distance backpacking food.
I first leaned about Logan Bread a month ago from my friend John on a section hike of the Long Trail that we did together. I’ve taken the recipe he sent me and made a few modifications to make it less flaky and better able to withstand the rigors of my food bag.
Logan Bread
1.5 cups of whole wheat flour
1.5 cups rye flour
1 cup quick oats
1 cup wheat germ
1/2 cup powdered milk
1/4 cup brown sugar
1.5 teaspoons baking powder
1 teaspoon salt
1/2 cup water
1 cup canola oil
1/2 cup wild flower honey
1/2 cup molasses
1/2 dried cherries, chopped
1/2 cup walnuts, chopped
1/2 cup dried cranberries
4 eggs
Instructions
Preheat oven to 275 degrees.
Mix all of the grains, powdered milk, baking powder and salt in a large bowl.
Next, mix all of the other ingredients in a separate bowl and set aside.
Grease two 9" x 9" pans using Crisco. Then sprinkle extra flour onto pan bottoms and sides. This will show you if you’ve missed greasing any spots and will help with removing the bread from the pans when finished baking.
Mix the ingredients of the two bowls and mix very thoroughly.
Spoon the mixture into the two greased pans evenly.
Bake for 90 minutes at 275 degrees or until a tester comes out clean.
Let cool. Carve Logan Bread into 3" x 3" squares and store in plastic ziplocs for eating on a backpacking trip or at the office.
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It doesn’t look to appetizing, but it sounds pretty useful. I think I might give this a try. Thanks for the recipe.
I’ve taken it with me on 3 section hikes so far this summer and consider it to be a trail essential. It is amazingly filling and sustaining on days where you are hiking hard miles.
Does this Logan bread freeze well?
Sure, it’s just a dense quick bread, like banana bread, but a lot thicker and heavier.
Love this stuff. ever since I found this recipe on this site, I’ve made it 3 times and taken it on numerous hikes. much better and cheaper than powerbars and just about as good.
Three times! That’s music to my ears.
I hate to post a second time but I thought this was a great second use of logan bread. on a recent trip I had a few “bricks” of logan bread with me that I had probably added a bit to much oatmeal to and not enough water. Anyways we had some powdered milk with so I thought I’d try and make some cereal out of my logan bread bricks. I broke them apart and poured on my milk concoction, I must say this is one of the best “cereals” I have ever tasted. I plan on using logan bread in this way on future hikes with maybe a slight change in the recipe for more of a crunchy texture instead of a mushy one. But in a pinch logan bread makes great cereal.
Valgard – Keep the comments coming. I’m really glad you like this quick bread. I’ve also tried a few variants on the recipe including one batch with macadamia nuts and ginger. Whenever I eat logan bread, I always think about Lembahs (spelling?) the super bread that the elves gave Bilbo in The Hobbit.