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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


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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77 Responses to Logan Bread Recipe

  1. Ben July 2, 2008 at 11:59 am #

    It doesn't look to appetizing, but it sounds pretty useful. I think I might give this a try. Thanks for the recipe.

  2. Earlylite August 14, 2008 at 4:15 pm #

    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.

  3. Dracon November 4, 2008 at 1:16 pm #

    Does this Logan bread freeze well?

  4. Earlylite November 4, 2008 at 1:27 pm #

    Sure, it's just a dense quick bread, like banana bread, but a lot thicker and heavier.

  5. Valgard January 31, 2009 at 3:09 am #

    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.

  6. Earlylite January 31, 2009 at 4:32 am #

    Three times! That's music to my ears. :-)

  7. Valgard February 13, 2009 at 1:59 am #

    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. :)

  8. Earlylite February 13, 2009 at 3:35 am #

    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.

  9. eddie s March 11, 2010 at 12:09 pm #

    This very receipe is now sitting in my Oven…

    I couldn't find the Cranberries here without them being in another bag of Trail Mix, but I did find blueberries.

    The batch strained my Kitchen Aid mixer and had me worried for a few seconds until I switched to the Bread Hook which I should have done shortly after the mixing segement was done…Tough Dough, and Heavy,,and sticky…I know I did not even come close to getting the Dough mix evenly divided between the two pans so one will be done before the other…I hope it tastes as good as my kitchen is smelling,,,56 minutes to go! Oh for those who might not know..Look for the Whole Wheat and Rye Flour in the "Gourmet" section of the Store..I went to three stores til I asked a little old lady and she took me right over to the section and there they were…Old folks have so much to share,,,,if you let them,,,they generall steer you right!

  10. eddie s March 11, 2010 at 1:22 pm #

    Hey's it pretty good!!! Tasty with a nice sweet aftertaste..I think the next time I will not chop up the nuts and fruit so fine to leave a bit more crunch to it…It's funny stuff it chew dry, but leaves the mouth wet…This will go good with my morning cup of Hot Chocolate and my afternoon cup of Tea!

    Thanks for sharing!

  11. Earlylite March 11, 2010 at 1:40 pm #

    I've made this many times and it usually comes out great, especially if you use darker berries. Once I made it with macmdemia nuts and ginger and that didn't work so good. Stick to cherries, blueberries or cranberries and you'll be fine. Glad you found this old treasure.

  12. CJ March 11, 2010 at 7:54 pm #

    I bet this would be good with a yogurt coating poured over it. Hmmm… more stuff to add to my grocery shopping list.

    • kt March 2, 2015 at 7:09 pm #

      I topped mine with brown sugar and butter before baking, yummy!!!!

  13. Ansrick March 17, 2010 at 1:57 pm #


    I'm french and met a young American trekker in the Alps two years ago. He's used to trek alone on very long distance trails.

    He offered me this logan bread I appreciate very much and I instantly said to him the very same words as Earlylite (february 2009) : "This remind me of lembas of the elves".

    Thanks for the recipe.

  14. Earlylite March 17, 2010 at 1:59 pm #

    Great story.

  15. Hyrum April 25, 2010 at 5:36 pm #

    What is the calorie break down per bar/slice? How long does it store? It looks really good. I am going to give it a go this week.

  16. Matt June 30, 2010 at 7:29 am #

    So, I was out camping recently with 5 others. We had a good amount of food with us, as we were to be out for 10 days or so.

    Unfortunately, on day 6, a black bear got into our food. He ate half a granola, munched on some trail mix and proceeded to sample a good amount of our foods. However, one of the two things he completed devoured was the remainder of our Logan Bread.

    This recipe is BEAR APPROVED.

  17. eddie s June 30, 2010 at 10:11 am #

    Ok Matt,,,where is the receipe?

  18. Drew August 2, 2010 at 10:32 pm #

    Made some earlier tonight, using dried pineapple and cranberry, and pecans in place of walnuts. GOOD STUFF. I pulled a Pippen, and ate about 4 pieces of it :O

    Can't wait to take some out in the pack, its very dense, smells and tastes great, and is nice and filling.

  19. Earlylite August 3, 2010 at 3:32 am #

    Cake makes an excellent breakfast or snack. I'm glad you discovered this recipe and made a variant. I ate a lot of ginger cake when hiking in Scotland. Keeps well in a food bag.

  20. David August 5, 2010 at 4:59 pm #

    I decided to make up this recipe and try it out. I also made a spreadsheet to try to figure the calories. As best as I can tell from my web search and math (neither of which is guaranteed to be accurate), the total recipe as shown would have the following nutritional values:

    Calories: 7182

    Calories from fat: 2755

    Total Fat grams: 310

    Saturated Fat grams: 30.4

    Polyunsaturated Fat grams: 39.3

    Mono-unsaturated Fat grams: 158.6

    Cholesterol grams: 840

    Sodium milligrams: 5065

    Carbohydrate grams: 1991

    Dietary Fiber grams: 97.8

    Sugar grams: 357.3

    Protein grams: 123.7

  21. Earlylite August 5, 2010 at 6:09 pm #

    David – this is totally awesome. I always wondered about the caloric value.

  22. Rick August 16, 2010 at 5:57 pm #

    Have you read “pillars of the Earth?. In it there is a high protien bread with beans, nuts etc. I have been looking for a recipe for years. Anyone? Kind of like Ezekiel bread but with more stuff. I will make the above Logan bread as well. Sounds yum.

  23. Dave August 28, 2010 at 11:00 pm #

    I'm giving this a try — might try including Wolfberries (Goji) in there too. Thanks!

  24. Whayne Neal September 9, 2010 at 11:54 am #

    Gearing up for fall trips in the Ozarks and I have been looking for quick breakfasts. I'm gonna have to try this. Thanks.

  25. Earlylite September 9, 2010 at 12:44 pm #

    I used to cook an oatmeal breakfast, but since I discovered cake, I actually prefer it. Just faster in the morning. Swig down a quart of water and boogie.

  26. David September 9, 2010 at 3:35 pm #

    I made a batch. I think it's pretty good, although my grandson isn't too fond of it. Next time, I think I'll double up on the cherries and cranberries. He'd probably like it then.

  27. Maz September 11, 2010 at 10:54 pm #

    So, if I am right, this recipe makes 18 3"x3" hunks of logan bread – 2 9"x9" pans means 9 in each pan? That means each hunk is 399 calories which is pretty high. I don't have all the ingredients (Wheat Germ is not something you can pick up that easily without searching around so I'll need to hit a better supermarket for it) so I wondered – how much does each piece weigh? I am guessing about 100g. The reason I ask is this: when we did the Tour du Mont Blanc, one of the Israeli lads who does a lot of long-distance paths (thru-hiking is, I think, what the US calls it) carries Big 100 Colossal bars which weigh 100g and have about 500 calories in them. They taste ok and apparently have reasonably high nutritional and vitamin content. Any thoughts on this? I prefer an organic, home-made product like the Logan Bread but these bars seem very useful…

  28. Earlylite September 12, 2010 at 2:53 am #

    It makes a lot but it lasts a while in ziplocs. I usually eat a bunch at home before a hike, since it does taste rather good by itself or with butter and jam. I've never heard of Colossal bars – I'd just prefer the home made to tell you the truth. There's something very rewarding in simply making your own stuff, but I could see using a commercial product if I was short on time. Honestly, if you just want the most efficient calories/oz, bring along a lot of olive oil – 240 calories/oz.

  29. eddie s September 12, 2010 at 6:09 am #

    Those Bars are made by Met-rx, so I now wonder if we just got hit by a lieing marketing maggot under the guise of taking a hike that he never took. Caught them a number of times over on the backpackers websites doing the same thing here's my evidence…#1 Notice how he put down the number of Calories, which we actually need on strenous hikes,,#2 Wheat Germ difficulty, which I have found even Walmart Carries, #3. The weight issue #4. This clown seems to find a lot of negatives about our Logan Bread and a postive about the Met-rx Bar…I think we have a dishonest person here and should delete his statement all together..

  30. Earlylite September 12, 2010 at 7:34 am #

    Maz is a regular, though I appreciate the spam vigilancy. He lives in the UK where they still ration Wheat Germ in parts of the country.

  31. Maz September 12, 2010 at 9:29 am #

    Eddie: Dear me, what a shame! Pondered for quite a while as to whether I should dignify this with an answer but since you used the term "clown", I feel compelled – I put the calories down because Big 100 Colossal bars market themselves as having 500 calories but the Logan Bread (which I rather liked the sound of – thought I made that clear) has nearly as much but uses organic ingredients. So, rather than finding negatives about the Logan Bread I was suggesting, in fact, that it was almost as good as the Colossal bars seem to be but has the added advantage of us knowing what goes into it as we'd be making it ourselves: "I prefer an organic, home-made product like the Logan Bread but these bars seem very useful". That seems pretty positive to me, but I guess the English language can be tricky. Secondly, had you bothered to click on my name – you'll note it's in blue indicating a link – you'd have noticed that I have my own blog with some pretty obvious photos suggesting I did indeed spend some time trekking around Mont Blan recently. Even people who went with me have commented on that blog. Finally, none of the points you make would mark me out as being a marketing exec any more than they would identify me as a gram-conscious hillwalker. Which is what I am by the way. One of the real strengths of the blogging community is the ability to shares views – please don't ruin that with snap judgments and name calling.

    Earlylite: not sure about Wheat Germ being rationed in the UK but my cursory examination of the online stores that normally stock this stuff showed only one which is where I'll head to get some.

  32. Earlylite September 12, 2010 at 9:50 am #

    Let's not let this misunderstanding escalate out of control. I published your comments because I try to let people have their say, but let's chalk this up to a simple mis-understanding and move on. I'm not interested in losing either of you as readers or contributors and enjoy your visits and commentary.

  33. Maz September 12, 2010 at 9:57 am #

    Could I rephrase my original question – can anyone tell me if Big 100 Colossal bars, which seem to be meal replacement bars for bodybuilders, are in fact as good and (as they suggest) nutritious as they are marketed or are they simply just jammed full of additives and rubbish?

    I am certainly going to have a go at making the Logan Bread as it sounds great but I am also really busy so shelling out a bit of cash for these bars, which I can grab at a moment's notice and head out for a weekend wild camp in the hills, makes sense to me too. I just want to know if anyone knows if they are rubbish food…

  34. Earlylite September 12, 2010 at 10:49 am #

    Here are the ingredients – I would say, yes – they are trash. You'd be better off eating Cliff Bars or the UK equivalent.


    Soy Cocoa Crisps , (Soy Protein Isolate , Cocoa , Tapioca Starch) , Vanilla Cream Topping , (High Fructose Corn Syrup , Milk Protein Isolate , Fractionated Palm Kernel Oil , Soy Lecithin , Natural Flavors) , Corn Syrup , Chocolate Flavored Coating , (Sugar , Vegetable Oil , Cocoa Powder , Whey Powder , Nonfat Milk Powder , Soy Lecithin , Natural Vanilla) , Milk Chocolate Drops , (Sugar , Whole Milk Powder , Chocolate Liquor , Cocoa Butter , Milk Fat , Soy Lecithin , Natural Vanilla Flavor) , Cocoa , Metamyosyn V100 Protein Blend , (Whey Protein Isolate , Milk Protein Isolate , Whey Protein Concentrate , Dried Egg White , L-Glutamine) , Crystalline Fructose , Canola Oil , Palm Oil , Glycerin , Water , Natural Flavors , Fractooligosaccharides , Vitamin and Mineral Blend , (Ascorbic Acid , d-Alpha Tocopheryl Acetate , Niacinamide , Tricalcium Phosphate , Zinc Oxide , Copper Gluconate , d-Calcium Pantothenate , Vitamin A Palmitate , Pyridoxine Hydrochloride , Thiamin Mononitrate , Riboflavin , Folic Acid , Biotin , Potassium Iodide , Cyanocobalamin) , Peanut Flour , Salt , Dipotassium Phosphate , Xanthan Gum , Natural Almond Butter , Soy Lecithin , Wheat Germ

  35. David September 13, 2010 at 2:34 pm #

    I just weighed what I made and I figured the recipe made about 1650g of Logan Bread. I calculated 7182 calories in the recipe, so it comes out to about 435 calories per 100g, not much difference from the Colossal Bars.

    I'll have to make another batch before I hit the trail since this one seems to be dwindling–I have no idea how that is happening. More of it disappeared when I brought it out of the freezer to weigh.

  36. Maz September 13, 2010 at 9:55 pm #

    I got the feeling it would mysteriously disappear whilst "making calculations"…

    Thats a good return for 100g. Thanks David. That makes my mind up.

  37. Don January 30, 2011 at 7:01 pm #

    I absolutely love this recipe. It looked so good that I tried it out first in November, knowing it would be months before I would be able to go backpacking again. Now in January, I am on my fourth batch. I give out sample to family, friends and co-workers, and they all love it too, with two asking for the recipe.

    I’ve made a couple modifications to make it tastier and nutritionally substantial. By adding a cup of hydrated TVP I get an extra shot of protein. I also added a cup of crushed canned pineapple. This moistens up the bread nicely and adds some extra flavor. I adjusted the recipe by eliminating the cup of water.

    A helpful trick to eliminate crumbles is to wrap it in Glad Press ‘n Seal multipurpose wrap, available at grocery stores. That creates a tight package that will survive most any backpack trip, a theory I intend to prove just as soon as the winter breaks. .

  38. Earlylite January 30, 2011 at 7:07 pm #

    Adding TVP – now that's original. Cool idea.

    • Hester March 5, 2014 at 11:27 pm #

      I wonder if chia gel instead of an egg or two would work as well… And chia is crazy protein….. Just a thought. :-)

  39. Helen March 14, 2011 at 8:41 pm #

    Great recipe! We will use this again :) I changed it by doubling cherries, walnuts and cranberries to one cup, add one cup raisins and 1/2 cup pumpkin seeds, spinkle cinnamon, 1/4 tsp nutmeg and splash of vanilla. I only baked for one hour at 275 and it turned out great, just like a soft gingerbread. Just make sure its cooked by checking a few places with a knife first. Yum! Very filling. We are in the Canadian rockies at higher altitude so sometimes baking times can vary.

  40. Earlylite March 15, 2011 at 5:35 am #

    I'm glad you liked it. I plan on making some soon too. The real lemba bread.

  41. photosean March 24, 2011 at 12:53 pm #

    Just found the thread. Looks great! Homemade, organic, keeps on the trail … what more can one ask!?!

    I'm a bit new at UL backpacking, so grams/ounces conversions take me a while.

    100g (3.5oz) = 435 calories

    1oz = 124 calories

    The calorie-to-weight ratio is great compared to store-bought nutrition bars.

  42. Earlylite March 24, 2011 at 1:01 pm #

    Glad you discovered us! Not necessarily just a UL dish but good for anyone who likes a dense quick bread on the trail.

  43. Jeremy May 19, 2011 at 11:49 am #

    Sounds a lot like Bucketabon bread. Super tasty.

  44. Plain Pete June 24, 2011 at 12:04 pm #

    My hiking buddy calls these "Rotor Rooter Bars", and will eat every one I let him have.

  45. dynoflyer August 7, 2011 at 9:35 am #

    Just a build on the baking directions, I lined a pyrex glass baking pan with parchment paper and baked the batch in just one pan. It lifted out beautifully, leaving nothing behind. Cut it into 12" x 3" bars and sealed the bars with a vacuum sealer in foodsaver bags and put them in the freezer to keep until needed.

    If it's all the same to you, I'm calling it Lembas, my kids will love this Elvish Lemba bread and there's even a video for it on youtube.

    Thanks for the recipe!

    • Don January 11, 2012 at 7:31 pm #

      The Glad Press ‘N Seal wrap has worked well for me on numerous trips. It fits tightly around each bar protects the bar while in the pack, it weighs nothing, and when I’ve finished a bar, the wrapper wads up into a tiny ball making carry-out simple. It certainly is better than a zip-lock bag, but I don’t have a vacuum sealer to test that option.

  46. Bryce August 20, 2011 at 5:39 am #

    9 x 9 pan1 = 81

    9 x 9 pan2 = 81

    3 x 3 section = 9

    9/162 =5 to 6% * 7182 cal = ~400 calories per serving.

    Anyone follow me?

    • mike July 3, 2012 at 10:51 am #

      Bryce — where did you get the 7182 calorie number? I’d like to use it in my planning, but is it for this recipe? Thanks.

  47. Bryce August 20, 2011 at 5:53 am #

    NM….didn't see all the comments at once.

  48. Bryce August 20, 2011 at 1:32 pm #

    Here we go!

    Followed the recipe originally listed except didn't have dried cherries, so white grape raisins it is…baking now!

  49. Pam Flowers December 18, 2011 at 1:55 pm #

    I have baked logan bread and used it on my arctic expeditions for years. It's perfect because it freezes well, has lots of nutrition and calories. To bake it, I put it into regular bread baking pans at 325F and, after it has baked and cooled, slice it like bread, smear a tablespoon of margarine on each slice to get even more calories and put each slice into an individual plastic bag. This allows me to keep my mittens on and shove the bread up through the top of the bag and enjoy a tasty, high calorie lunch without freezing my hands. Of course the margarine would be a big mess if your lunch isn't frozen. Because I ate so much of it, I varied the kinds of flour and nuts used so the taste would change a bit and, in some loaves, added 1/2 cup of chopped green beans. The best thing about this stuff is you can change it a lot and it still comes out great. The caloric count listed above is about the same as what I have calculated, so with the margarine, it's about 500 calories per slice.

  50. Grandpa December 18, 2011 at 4:50 pm #

    I'm David from the August and September 2010 comments above. I've done quite a bit of modifying the recipe, mostly in adding more fruit and different types. My grandson's gotten quite fond of this on the trail, although he usually won't touch it otherwise.

    • Deb Couture May 16, 2012 at 4:29 pm #

      How long will this bread last, we want to take it on a 3 week sailing trip. Thank You!

      • Pam Flowers May 16, 2012 at 4:38 pm #

        Since the bread has egg in it, you will want to be careful about growing salmonella if it sits around at room temperature for long. I have only used this in the arctic.
        Can you freeze it? That would keep it safe. Otherwise, you can take the ingredients along and bake it as needed. If that’s not practical, you could cook it in a frying pan as you need it, similar to the way you would make corn bread in a frying pan.
        Have a happy sail!

  51. 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!

  52. 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.

  53. 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).

  54. 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.

  55. 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.

  56. 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.

  57. 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.

  58. 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 #


      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.

  59. 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 :)

  60. 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.

  61. 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.

  62. 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.

  63. 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.

  64. 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!

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