Step-by-Step Instructions

• In a small saucepan, pour in 1 cup of apple cider and set over medium heat. Allow it to simmer, stirring occasionally, until the cider reduces to about ½ cup, which should take around 15–20 minutes.
• In a large mixing bowl, combine the melted unsalted butter with both granulated sugar and brown sugar. Whisk in the two large eggs, sour cream, vanilla extract, and the cooled reduced apple cider until the mixture is smooth and creamy.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
• Gently add the dry ingredient mixture to the wet mixture, stirring with a spatula until just combined.
• Prepare a 9×5-inch loaf pan by greasing it generously. Pour the prepared batter into the pan, spreading it evenly.
• Preheat your oven to 350°F (175°C) and place the loaf pan inside. Bake the Apple Cider Cinnamon Bread for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
• While the bread is still warm, brush the top and sides of the loaf with additional melted butter. In a small bowl, combine ¼ cup of granulated sugar and 1 tablespoon of ground cinnamon, and sprinkle it over the warm bread.