What’s not to like about Logan bread?  It’s quick to make, tastes great, keeps well, contains only good stuff, and packs without crumbling or squishing.  Pair it with Babybel cheese and Old Wisconsin summer sausage bits for a great trail lunch.

Logan bread recipes are everywhere.  The one I use is adapted from an old copy of Kayak Cookery by Linda Daniels.  I probably saw my first version in Boys Life a very long time ago.  This one makes a single loaf in a 1 lb. aluminum baking tin (5-9/16″ x 3-1/4″ x 2″ deep)  Double the recipe to make 2 loaves.  Making a larger loaf in a 2 lb. tin, just doubles the cooking time and produces something that is harder to pack.

Whole wheat flour            1 cup
Brown Sugar                     2 tbs.
Instant dry milk powder    2 tbs.
Salt                                    1/8 tsp.
Baking powder                 1/4 tsp.
Melted margarine             1-1/3 oz.
Water                                 1/3 cup
Honey                                 2 tbs.
Molasses                           2 tbs.

Optional Ingredients

Cinnamon                                   1/8 tsp.
Chopped nuts                             4 tsp.
Raisins or Dried Cranberries   4 tsp.

Combine flour, brown sugar, milk powder, salt, baking powder and cinnamon, if used, in mixing bowl. To melted margarine add water, honey and molasses. Mix well and pour over flour mixture, stirring to blend. Add nuts and raisins if desired.  One version even adds chocolate chunks.

Pour batter into greased 1 lb. loaf pan and bake for 45 min. at 325 deg. Cover with foil and bake for 45 min. longer. Turn out of pan to cool. Seal in a zip-lock bag. Will keep at room temperature for at least 2 weeks.