Carrot Raisin Walnut Breakfast Bundt

I've pretty much settled on a winning basic breakfast bread recipe that kicks assuredly on several fronts:

• I can throw this together in 15 minutes
• I can substitute all kinds of ingredients if the pantry is paltry
• I get an entire serving of fruit per slice (out of 12 slices total)
  
• It's way better than Connecticut Muffin
  
• It's way cheaper!
  

I'm generally terrible at following recipes, even if they're my own, and alter them in some way or another every time I try. Sometimes the results are good, often times they're abysmal. For the most part, I try to limit the dissemination of my abominations. When my blog posts are spotty, that could be the reason why.

This recipe, though different every time I make it, is a keeper.

Breakfast Bundt Bread

Basic Dry Ingredients:
2 cups flour
1 TBSP baking powder
1/2 tsp baking soda
1/4 tsp salt

Basic Wet Ingredients:
2 eggs
1/2 cup oil
1/4 - 1/3 cup sweetener*

Fruit/Vegetable & Nuts:
about 2 c. (500 g) fruit or vegetable
about 1/2 c. (125 g) raisins
about 1/2 c. (125 g) chopped nuts

Additional Flavors:
cinnamon
nutmeg
apple pie spices
ginger
up to you!

*If you use fruit that's really juicy, say ripe plums or nectarines, dry sweeteners may prove better, such as white, brown, or turbinado (raw) sugar. Drier fruits and vegetables, like carrots or zucchini, can probably use more moisture in the dough, so wet sweeteners like agave, maple syrup, honey, molasses, barley malt and such might be better choices. All sweeteners vary in intensity, so you may need less than you think. I say, err on the side of less. If the finished product isn't to your sweetness, top it with jam or honey.

This time I used all spelt flour, 1/4 cup agave, carrots, raisins, walnuts, and apple pie spices.

Step 1.
Stir dry ingredients in large bowl.

Step 2.
Shred carrots in food processor.

I lost count of how many carrots, but it was probably 5-7 medium--I just kept shredding until I filled my bowl to the 2 cup line.

Step 3.
Stir in wet ingredients until blended.



Step 4.
Toss in carrots, raisins, and walnuts.



Stir it all up.



Sometimes the dough is more like cookie dough (less wet), sometimes it's gooier, more like a batter. If it's too dry, I might add a splash of lemon juice or other juice if I have it. It always varies with different flours, fruits, and sugars. Somewhere in there lies the magic ratio. All I can say is, do it enough times, and you'll figure it out.

Step 5.
Put dough in greased bundt pan and bake at 375° F for about 30 minutes.



It's ready when the top springs back lightly when touched and toothpick tester comes out clean.

Step 6.
Let it cool, then turn it out of the bundt pan onto a platter.



Breakfast for the week!