Cinnamon-sour cream streusel loaf

Directions:
1. Beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg, beating until blended.

2. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in vanilla.

3. Combine pecans and remaining 3 ingredients. Pour half of batter into a greased and floured 8-1/2" x 4-1/2" x 3" loaf pan; sprinkle with half of pecan mixture. Pour remaining batter into pan; top with remaining pecan mixture.

4. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. (cover with aluminum foil during last 15 minutes of baking to prevent excessive browning, if necessary.) Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely.