Step‑by‑Step Instructions

• In a small saucepan, bring 1 cup of apple cider to a gentle simmer over medium heat. Allow it to reduce until you're left with about ½ cup of thick cider, which should take around 15–20 minutes.
• In a large mixing bowl, whisk together ½ cup of melted unsalted butter, ½ cup of granulated sugar, ½ cup of packed brown sugar, 2 large eggs, ½ cup of sour cream, 1 teaspoon of vanilla extract, and the cooled reduced apple cider until the mixture is smooth and creamy.
• In a separate bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ½ teaspoon of salt.
• Carefully add the dry ingredients to the wet mixture, stirring gently until just combined.
• Pour the batter into a greased 9×5-inch loaf pan, spreading it evenly with a spatula.
• Preheat your oven to 350°F (175°C) and place the loaf pan inside. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
• Once baked, let the Apple Cider Cinnamon Bread cool in the pan for 10 minutes.
• While the bread is still warm, brush the top and sides with additional melted butter, then mix ¼ cup of granulated sugar with 1 teaspoon of ground cinnamon and sprinkle it generously over the loaf.