Recipe by LN Lee
"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 1/2 cups
whole wheat flour
1 1/2 cups
unbleached all-purpose flour
1 1/4 cups
1 1/2 teaspoons
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 keeps the bars a little more moist longer. My doctor loves this recipe.
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.
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; used light salt. I will have these around all the time from now on. Thank you!
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 well in the fridge or freezer.
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.
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 whatever. I thought it was a little on the sweet side, so next time I will cut back on the honey and/or brown sugar. It makes A LOT...must be eaten in 3-4 days or it will become dry. I will definitely make this again and see how well it freezes.
Yum! The sunflower seeds give this bread a wonderfully nutty flavour and the texture is very hearty and filling. Definitely will be making again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 132
** Calories from Fat: 33
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