Pumpkin Walnut Bread

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 (not pumpkin pie filling)

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 walnuts

Position rack in center of oven; preheat to 325 degrees. Butter a 9-by-5-by-3-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, one at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in a small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to prepared pan; smooth top. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 70 minutes. Cool in pan 10 minutes, then turn out onto rack. (Can be made two days ahead. Wrap in foil; store at room temperature.)