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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.

Mix all of the dry ingredients in a bowl

Mix all of the dry ingredients in a bowl

Next, mix all of the other ingredients in a separate bowl and set aside.

Logan Bread - Next, mix all of the remaining ingredients in a separate bowl

Next, mix all of the remaining ingredients in a separate bowl

 

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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79 Responses to Logan Bread Recipe

  1. Al January 17, 2012 at 9:49 pm #

    Sounds like a great addition to my hiking menu. Will have to try it soon. Also not to change the subject, but great job on the site. Found it yesterday and there is a ton of great info.

    • Earlylite January 18, 2012 at 12:04 am #

      This one is a keeper. Enjoy!

  2. Grandpa July 3, 2012 at 1:33 pm #

    I cut my fresh baked Logan bread into squares, package them in sandwich size Ziploc bags, and then stuff them in the freezer, where they keep just fine indefinitely. Out of the freezer, you’d better eat them in a few days.

  3. jeff December 18, 2013 at 3:58 am #

    how long will this bread keep without refrigeration and with

    • Grandpa December 18, 2013 at 11:58 am #

      When I make it, I store the extra in the freezer and it keeps indefinitely. Outside of refrigeration, you only have a few days. Some of mine got moldy after about a week (I’d forgotten to put it in the refrigerator of the RV when travelling).

  4. Hester March 5, 2014 at 11:23 pm #

    Sorry if this has been asked already, but could these be vacuum sealed? I plan to dehydrate some meals and was just wondering if anyone had vacuum sealed their bars to extend the time of use, or does everyone just bake harm up to be eaten in the first few days of a hiking trip? Thanks for any responses. :-)

    • akmalolo June 8, 2014 at 2:20 pm #

      Hester, yes I vacuum seal mine and seems to actually improve the flavor and density.

      First use was hiking the Chilkoot and they worked great. Cut open a vac-seal bag and eat on the trail. Coming home we sailed by Mt. Logan, which was fun to see where the bread name was derived.

      My latest modifications include diced ginger, coconut, 90% chocolate, whole rye, barley, chia seeds (for something to crunch on) & always use coconut oil in place of canola.

      Todays batch I substituted eggs whites fo whole eggs…only an hour left to bake.

      Many thanks Earlylite for your posting!

      • John June 13, 2014 at 3:33 pm #

        Just found this receipt and comments. Looks to be a little easier than Banjo Bread receipt I found awhile back. I am making a base receipt of this to pass around at the next scout meeting to see how the scouts and other adults like this stuff. If it goes over we will use it on our Smokies trip in July. I will leave a piece out to check the self life after cooking.

        Thanks for the tips and receipts. A big help to a novice light weight hiker.

  5. Coda September 18, 2014 at 4:12 am #

    As a fan of the outdoors, and Tolkien, and food (who isn’t), I just want to comment that although I appreciate that most of us are intrigued enough about Lembas to want to find a DIY version, I came to the conclusion that like everything “Elvish” (no, not Elvis) Lembas is an elegant, not complicated, resource. It would be relatively simple to make (few ingredients), easy to store long term, and be extremely high in calories. Technically, Lembas, outside of fantasy fiction, is impossible. We know the maximum calorie density of foodstuffs (which is pure fat at 9kcal per gram) so even if you live on pure olive oil (eww), you still have to carry and eat a lot of it.
    What I usually bake for trips are what we Brits call Flapjacks (Basically oats, butter, and some kind of refined sugar syrup or honey). Simple, quick, elegant, and can keep for ages in a sealed container. But, your Logan bread looks very interesting, and tasty, so I will definitely be trying a variation of the recipe for my next trip.

  6. Pam January 27, 2015 at 4:00 pm #

    I made this today and it was very good. It only took an hour to bake. I followed the recipe exactly. It tastes a lot like Boston brown bread and shares some of the same ingredients. I put some in the freezer for future hiking trips and may try some variations in the future such as adding chia seeds. Thanks for posting the recipe. I scanned each ingredient into the Lose It app and calculated the calories for 18 bars – it came to 355 calories per bar.

  7. Pam January 27, 2015 at 4:37 pm #

    I forgot to add that I used Pam cooking spray with flour, and since I only had one 9×9 pan, I used a shallow 2 quart ceramic baking dish for the other pan which worked fine.

  8. Dan White May 12, 2015 at 1:35 pm #

    Phil thanks for the recipe. We are going to use this on our Scout high adventure, canoeing in Alaska this summer. I made a couple of modifications, one on purpose and the other out of necessity. I swapped out the rye flour for quinoa flour. I am not a fan of rye and putting quinoa in helps pump up the protein and taste pretty good as well. The other is I could not find any dried cherries at our local grocery so used cherry juice infused dried cranberries. Never herd of this but they worked and also tasted great.

    • Grandpa May 12, 2015 at 5:33 pm #

      Dan,

      Thanks for the heads up on quinoa. I’ll try that. I need to make another batch anyway. I’ve found the recipe is fairly flexible and I usually do some fruit additions and add more than the recipe calls for. I’ve got plenty of dried cranberries I’ll drop into the next batch.

  9. Annemieck May 21, 2015 at 2:52 pm #

    Just made and tasted my first Logan bread, and it’s good! I used 1 egg less and only half of the honey and molasses to make it less sweet. This weekend I’ll go for a trip in Eiffel and I’m looking forward to my breakfast in sleeping bag!
    Thank you so much for sharing :)

  10. Ranger August 29, 2015 at 1:20 am #

    Logan bread, beef jerky and cheese. I make my logan bread into individual muffins or cupcakes. It’s easier to share and can be prepackaged for easy retrieval on the trail. Especially useful this way instead of trying to cut a loaf on a snowshoe trip in the freezing weather.

  11. Pam August 29, 2015 at 11:17 am #

    That’s a good idea and I will give it a try. But when I make it into a loaf, I always pre-slice the loaf so you don’t have to deal with that in cold weather. I also pre-cut cheese and sausage into bit sized pieces for the same reason.

  12. Cate Bergesen March 15, 2016 at 9:24 am #

    I am ready to bake my first Logan Bread, but I am surprised to read that it keeps for only 3 days! Since I need it for spring and summer hiking on the PCT, anyone have suggestions for increasing it’s shelf life?

    • John March 15, 2016 at 10:34 am #

      Not sure about the storage time. I just keep it on the fridge top in a tupperware container. No spoilage over a three week period/ Would avoid extreme heat and sunlight. Have keep it in campsites (no ice)during Smokey Mountain 6-10 days with no problem. These is my midday snack at work and hiking.

    • Ron Andersen July 22, 2016 at 6:33 pm #

      To make it last a long time, keep baking it until it is very dry and hard. The dryer it is, the longer it keeps. I have made it so that when I ate the last piece, it was over a year old and without refrigerating. Be careful for your teeth though.

  13. John March 15, 2016 at 10:26 am #

    I have been using this receipt for two years. If you have a 1/2 table chafing dish the whole amount will fit and in and cook well. I switch between flax seed/ sunflower seed and wheat germ; switch dried fruit (I think dried apples don’t work) and add extra and different nuts. Black walnuts and pecans are great . Has lasted up to 3-4 weeks in an air tight container on the top of my fridge. Fed to scouts while in the Smokies and they liked it.

  14. Catherine March 25, 2016 at 5:35 pm #

    Made this today using gluten free flours:white rice flour, almond flour, coconut flour, coconut oil and replaced oat bran for wheat bran. Added an extra egg, and a bit more oil.
    It turned out excellent!! My husband who is not gluten free says it’s delicious!

  15. crocodile_dondii May 29, 2016 at 10:56 pm #

    Very nutritious, filling, and easy to eat on its own

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