Logan Bread
Featured in Allrecipes Magazine

Logan Bread


"This delicious quick bread is named after Mount Logan in the Yukon. It is dense and chock-full of nutrients, perfect for hiking or camping. Vary the recipe according to what's in the cupboard! Any type of dried fruit or nuts may be substituted for the ones in the recipe."
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1 h servings 132 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch square baking pans.
  2. In a large bowl, stir together the whole wheat flour, white flour, oats, brown sugar, baking powder, and salt. In a separate bowl, stir together the eggs, honey, molasses, applesauce, and vegetable oil. Pour the wet ingredients into the dry ingredients, and stir until well blended. Mix in the raisins and sunflower seeds. Divide the batter evenly between the two pans.
  3. Bake for 45 minutes in the preheated oven, or until the top springs back when lightly pressed. Let the bread cool in the pans for at least 10 minutes before cutting into squares or bars. Wrap pieces individually, and refrigerate or freeze.


  1. 51 Ratings

Most helpful positive review

excellent bread. I use 1 1/2 cups of raisins and boil them with 1/12 cups of water and 1 1/2 tsp. baking soda until a froth forms then turn off and let cool, once cooled, drain liquid. This keep...

Most helpful critical review

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...

excellent bread. I use 1 1/2 cups of raisins and boil them with 1/12 cups of water and 1 1/2 tsp. baking soda until a froth forms then turn off and let cool, once cooled, drain liquid. This keep...

I loved this bread - good trail food or for a quick snack. Sunflower seeds are a must - they give it a nice texture and flavor. I increased the applesauce and reduced the oil a little. Keeps ...

Just finished baking and eating one. They are delicious and will be taking some to my husband's cardiologist. I used egg substitute instead of eggs; used Canola oil as supposed to be good fat;...

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....

Took this to Yosemite for a week! Very good and nutritous! Thank you.

Yummy! Usually I don't like raisins but this was good with the raisins. I didn't have any sunflower seeds so I used chopped walnuts. This is a very versatile recipe.....add or subtract whatev...

Yum! The sunflower seeds give this bread a wonderfully nutty flavour and the texture is very hearty and filling. Definitely will be making again.

Very tasty, dense, and keeps for a long time. My friends devoured it and nicknamed it lembas like the filling elf food from Lord of the Rings.

This is a good base recipe, for a clif bar like snack, but tastier, and endlessly versatile. They can be a little dry, so I suggest being liberal with the wet ingredients and I individually wrap...