Pumpkin-Walnut Bread

Directions

1. 1
   Position rack in center of oven; preheat to 325F.
2. 2
   Butter 9x5x3-inch metal loaf pan.
3. 3
   Sift first 7 ingredients into medium bowl.
4. 4
   Using electric mixer, beat butter in large bowl until light.
5. 5
   Gradually beat in 3/4 cup sugar.
6. 6
   Beat in eggs 1 at a time.
7. 7
   Beat in pumpkin, lemon peel and vanilla.
8. 8
   Whisk sour cream and milk in small bowl.
9. 9
   Beat flour and sour cream mixtures alternately into batter in 2 additions each.
10. 10
    Fold in nuts.
11. 11
    Transfer batter to pan; smooth top.
12. 12
    Sprinkle with 1 tablespoon sugar.
13. 13
    Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes.
14. 14
    Cool in pan 10 minutes.
15. 15
    Turn out onto rack; cool.
16. 16
    (Can be made 2 days ahead.
17. 17
    Wrap in foil; store at room temperature.)