Preheat oven to 350° F. Grease a 9 x 5-inch loaf pan.

Combine flour, cinnamon, baking powder and salt in a medium bowl. Combine Taster's Choice and water in a small bowl; stir until coffee is dissolved.

Combine sugar and butter in a large mixing bowl. Add sour cream and eggs; beat until creamy. Gradually beat in flour mixture alternately with coffee mixture. Stir in 3/4 cup nuts. Spread batter into prepared pan. Sprinkle with remaining 1/4 cup nuts.

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; cool completely on wire rack.