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 backpacking food.
I first learned about Logan Bread in 2008 from my friend John on a section hike of the Long Trail that we did together. I took 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. It’s been a backpacking staple in our house ever since.
Logan Bread Ingredients
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
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.