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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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20 comments

  1. 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!

    • 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.

  2. 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.

    • Quite right. I have actually seen posting of people asking for a recipe for lembas, which as you note is completely impossible. The nutritional requires of caloric density, fiber, vitamins, etc. just cannot be done. It is fantasy. A protein enhanced version of Logan Bread is probably as close as you can get. Use the Cornell protein added concept for more protein (add dry milk, wheat germ and soy flour – I think it was like three tablespoons of each – to the bottom of each cup of flour). If your recipe calls for water, substitute milk or even condensed milk. The addition of eggs helps the protein level too. Max out the molasses for a more brown bread like taste. Replace oats with either oat flour or high protein bread flour. Shelf-stable defatted soy flour can also be added in higher quantities if you are sure to get the defatted type. Plain soy flour has an intense bitter taste otherwise and quickly goes rancid.

  3. 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.

  4. 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.

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

  6. 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.

  7. 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.

  8. 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.

  9. 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!

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

  11. 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.

  12. I’ve made it with all kinds of dried fruits. A problem I have is that the quantities on hand dwindle quickly around the house. I try to keep it in the freezer between hikes.

    I did a calorie count on this a few years ago when the recipe was first posted. For those interested, the total recipe above is about 7200 calories. Total fat is 310 g, carbs 1990 g, fiber 98 g, sugar 357 g, protein 124.

  13. I don’t bake stuff that often but I made this twice in the past couple months – the first time following the recipe exactly. It seemed to make a huge quantity so I froze most it and brought it out for short trips and for breakfast a few times. I liked the content of it but found it to be very dry and a little crumbly so decided to make a few changes for the second time around. Here are my suggestions:

    1) I baked the second batch for only 70 minutes and the tester came out clean. It was more moist. Since ovens will vary I suggest start checking it after 60 minutes.

    2) I halved the recipe which will be more than enough for an upcoming 10 day backpack and added ¼ cup applesauce which also helped the moisture content of the bread.

    3) I used parchment paper in the pans – no Crisco, no flour, and you don’t have to wash the pans.

  14. Last summer (2016) I mailed boxes of foods to supplement my son’s 6-month northbound Appalachian Trail trip and one of the few early texts regarded Logan Bread he’d sampled from a hiker.. I made it about once a month and as a guideline used a very similar recipe to this (that I can’t find now- there are many many versions out there and some look pretty unappealing.) Every batch I made was different anyway bc it works with what you have. I added more nuts, pecans or whatever to increase protein, used coconut oil some; I changed up fruits and when pantry was limited on flour I threw in a little plain unbleached and added more wheat germ. Once I found some hidden Italian almond candies in pantry so they were chopped and added, and added more Peanut better sometimes, and always chocolate chips etc. I was conflicted about eggs since I knew it would likely sit in a post office a week or more so left them out. Then packaged them stacked in rinsed coffee bags which made him happy to get at least a smell of good coffee. I asked him recently about the longevity of them and he said “I don’t know -they were the first things eaten”

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