In a medium saucepan, pour in 1 cup of fresh, unfiltered apple cider. Heat it over medium heat for about 15–20 minutes until it thickens and reduces to roughly ½ cup. Stir occasionally, then remove from heat and let it cool slightly.

In a large mixing bowl, whisk together ½ cup of melted unsalted butter, ½ cup of granulated sugar, ½ cup of brown sugar, and 2 eggs until smooth and fluffy. Add in ⅓ cup of sour cream, 1 teaspoon of vanilla extract, and the cooled apple cider. Blend thoroughly.

In a separate bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ½ teaspoon of salt.

Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Pour the batter into a greased 9×5-inch loaf pan and smooth the top with a spatula.

Preheat your oven to 350°F (175°C). Bake for about 45–50 minutes, or until a toothpick comes out clean. The top should be golden brown.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the bread is still warm, brush the top with melted butter and sprinkle with the cinnamon sugar mixture. Allow to cool before slicing.