logan bread

logan bread (uncountable)

1. Alternative letter-case form of Logan bread.
   • 1990, Alastair Scott, “Backcountry Stoves”, in Tracks Across Alaska: A Dog Sled Journey, New York, N.Y.: The Atlantic Monthly Press, →ISBN, page 77:

     My eventual rations included pasta and soups which could be prepared simply by adding boiling water, spices to give strong flavour, oatflakes, salami, beef jerky, salmon strips (called ‘squaw candy’), logan bread, dried fruits, trail-mix, chocolate, sweets, coffee and tea.

   • 1994, Glenn Randall, The Modern Backpacker’s Handbook, New York, N.Y.: Lyons & Burford, →ISBN, page 92:

     The foods that did retain their appeal were what I call “real food.” Cold cereal always tasted good for breakfast. Mildly sweet logan bread for lunch never palled.

   • 1999, Douglas Preston, Lincoln Child, Thunderhead, New York, N.Y.: Warner Books, published 2000, →ISBN, page 133:

     While everybody else on the mountain was eating gorp and logan bread, we dined on duck and venison.

   • 2001, Pam Flowers with Ann Dixon, “Prudhoe Base Camp”, in Alone across the Arctic: One Woman’s Epic Journey by Dog Team, Portland, Ore.: Alaska Northwest Books, →ISBN, section II (Training), page 22:

     Lunch was usually logan bread, a dense, slightly sweet loaf loaded with nutrition from whole grams, eggs, nuts, and fruits. […] I shipped as much food, portioned and packaged, to the villages along my route as I could ahead of time, including such items as cocoa mix, tea, trail mix, rice, the dry ingredients for logan bread, and dog food. Other items, such as steak, sausage, cheese, margarine, and the liquid ingredients for logan bread, I purchased along the way. Before leaving home I baked enough logan bread to last through training and the early part of the expedition.