Beat together the starter,eggs, oil and vanilla.
Blend in the sugar.
Whisk or sift together the dry ingredients.
Toss diced apples and nuts, or additions you choose, into the flour mixture. to coat. This will help them suspend within the batter instead of sinking to the bottom of the bread while baking.
Fold the dry mixture into the wet mixture; additions should be equally distributed throughout the batter and no clumps of flour visible.
In a small dish, whisk together 1/2 c sugar with 1-1/2 t cinnamon.
To prepare pans, you may spray with non-stick coating or brush with oil. Put 2 T of cinnamon sugar mixture in pan and rotate pan to coat the interior surfaces. Pour any excess out and reserve.
Pour half of batter in each pan. Sprinkle the tops equally with the additional cinnamon sugar.
Bake at 350°F for 50 minutes or until toothpick comes out clean.
Place on a cooling rack for about 10-15 minutes. Run a knife or offset spatula around the edges of the pan . Flip out and invert back to pan and allow it to continue to cool.
