Reviewed: May 25, 2012

This will be a great bread for backpacking or canoeing in the backwoods!! For my taste I will cut the sunflower seeds and add some apples and or crasins. Maybe test with some cinnamin. Other wise I loved that it was not as dense as other recipes I have tried, I definitely reccommend this recipe!!

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Scout Mom

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Reviewed: Apr. 17, 2012

FANTASTIC recipe! This bread came out great--absolutely beautiful--and delicious. I used raisins and figs and eliminated the seeds this time, which made it taste like a Fig Newton cake. Really yummy--my 5-year old couldn't get enough!! Thanks! Perfect to take along camping for breakfast.

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MMMICHELLE

Reviewed: Jan. 17, 2011

This turned out great! I made the recipe exactly as the original called for except that I added perhaps 1/8 cup less oil (not sure if that made a difference or not). Next time I will add other things like pumpkin seeds or cranberries. I wasn't sure what the texture would come out as but it's nice, dense, and chewy without being obnoxious. The molasses adds a lovely sweetness and color and I may try next time to add more molasses and less honey and oil for a richer color and more bitter taste. All in all excellent.

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brennagolena

Reviewed: Jan. 7, 2011

I have been making this bread for years now because of a wheat sensitivity I substituted Spelt flour for the wheat & all-purpose flours, comes out very taste every time

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sabum9

Reviewed: Jul. 26, 2010

I made this for backpacking, and took some to band camp yesterday. This Logan bread was finaminal, kept my energy up all day in the 100 degree weather, will make again!

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BandGeek

Cooking Level: Intermediate

Living In: Arvada, Colorado, USA

Reviewed: Jul. 15, 2010

These bars are wonderful. I make them once a week for my husbands lunch and for afternoon hikes in the mtns. I follow the recipe but add extra dried fruit, extra nuts and flax seeds. I also add more sunflower seeds. I cut back the oil once and replaced it with more applesauce. They were too dry so went back to original recipe. My husbands fast-food friends at work love them which is quite a compliment. I have never had to freeze them but even after a few days in a Ziploc they are still yummy and delicious. Thanks for sharing this recipe.

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luv2bme

Cooking Level: Intermediate

Home Town: Costa Mesa, California, USA

Living In: Redlands, California, USA

Reviewed: Jan. 12, 2010

This is fantastic. It is very filling. I would like to have the nutritional information so I can figure out how many points it would be for Weight Watchers. Will definitely make it again. I don't care too much for raisins in recipes, so I substituted dried cranberries. I didn't have any oil, so I substituted 1 Tbsp butter and 1/2 cup water. It still turned out good.

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Mamasuejean

Reviewed: Aug. 29, 2009

I love this bread. I used craisins instead of raisins and I add 1/4C of flax seed to the recipe as well for added nutrition. Keep in airtight container or freeze for best results.

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maeld

Reviewed: Aug. 22, 2009

Excellent packable recipe for backpacking. Leave the wet & dry ingredients and change only the fruits & nuts to suit your taste. Baked this in a 9x13 pan, cut into squares and wrapped in foil. This bread held its shape, did not crumble and remained delicious on a week long backpacking trip. I was a little skeptical about its integrity after it was jammed into a 38 lb. pack, but to our surprise the bread came out unscathed. Plus the taste is good to boot.

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Green Jeanne

Reviewed: Jul. 2, 2009

I did not like this at all! to be fair it is the only logan bread recipe i have ever tasted, so maybe I just don't like the bread but to me the flavors just didn't mix well. I also don't see why it is 'perfect for camping or hiking' because I don't think it would keep very well.

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