Pumpkin Nut Bread (Epicurious)

•2 cups all purpose flour
•1 teaspoon baking soda
•1 teaspoon baking powder
•1 teaspoon salt
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground cloves
•1/2 teaspoon ground ginger
•1/2 cup (1 stick) unsalted butter, room temperature
•3/4 cup plus 1 tablespoon sugar
•2 large eggs, room temperature
•1 cup canned pure pumpkin
•1 1/2 teaspoons grated lemon peel
•1 teaspoon vanilla extract
•1/2 cup sour cream
•1/2 cup whole milk
•1 1/2 cups chopped nuts (pecans or almonds are my fave, they're not as acidic as walnuts so they don't give me cankers)

Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)