Hot Buttered Rum Loaf

1 egg
1 tablespoon rum extract
3 tablespoons butter, softened
3 cups Better for Bread bread flour
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 teaspoon bread machine or quick active dry yeast
Nutty Topping (See Below)

Break 1 egg into 1-cup measuring cup. Add enough water to measure 1 cup. Measure carefully, placing egg mixture and remaining ingredients except Nutty Topping in bread machine pan in the order recommended by the manufacturer.

Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Make Nutty Topping. About 40 to 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove baked bread from pan, and cool on wire rack. Makes 1 loaf (1 1/2 pounds), 12 slices

Nutty Topping
1 egg yolk, beaten
1 1/2 teaspoons finely chopped pecans
1 1/2 teaspoons packed brown sugar

Mix all ingredients.