PREHEAT oven to 350°F. Grease a 9x5-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 ¾ cup nuts. Spread batter into prepared pan. Sprinkle with remaining 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.