You know, I'm not sure. As far as the blandness, I think using the full amount of sugar and spices (I would have substituted something else for the nutmeg - cinnamon, ginger, allspice, anything) would help. But the sunkenness is usually an indication of a yeast-related problem: water too hot or too cool, or old yeast. But usually it's the water temperature.
Also, I've gotten sunken bread in the past when the dough rose up too high during the second rise/bake cycle, and it hit the top of the machine; it deflates and then doesn't rise back up again, so that might be the problem.
And yep, 1 1/2 teaspoons is the right amount, although I don't know if your teaspoons and our teaspoons are a different measure!
The bake cycle you picked was right, btw. I wouldn't use the rapid cycle for this.
Good luck!  I hate trying to figure out what went wrong when a loaf of bread comes out screwy, bread machine or by hand - it's always such a mystery to me, lol!
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