In a large bowl, combine the first six ingredients. Stir in the egg, egg yolk, baby food and oil just until moistened. Fold in nuts. Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, in a saucepan, combine the sugar, buttermilk and butter; bring to a boil. Cook and stir for 3 minutes. Remove from the heat; stir in vanilla. Poke holes with a fork in top of loaves. Pour topping over loaves. Cool in pans for 10 minutes or until topping is absorbed. Remove from pans to wire racks to cool.
Editor’s Note: The baked bread may be frozen for up to 2 months.