In a small saucepan, bring 1 cup of apple cider to a gentle simmer over medium heat. Allow it to reduce until you have about ½ cup of concentrated cider, which will take approximately 15–20 minutes.

In a large mixing bowl, whisk together the melted butter, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, ½ cup sour cream, 1 teaspoon vanilla extract, and the cooled reduced cider. Mix until the ingredients are well combined and form a smooth batter.

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

Gently fold the dry ingredients into the wet mixture, stirring just until combined.

Pour the completed batter into a greased 9×5-inch loaf pan, ensuring an even distribution. Tap the pan gently on the counter to remove any air bubbles.

Preheat your oven to 350°F (175°C) and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Let the Apple Cider Cinnamon Bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

While the bread is still warm, brush the top and sides with 2 tablespoons of melted butter. In a small bowl, mix together ¼ cup granulated sugar and 1 tablespoon ground cinnamon and sprinkle over the warm bread.