Step 1: Reduce the Apple Cider

Pour the apple cider into a small saucepan and bring to a simmer over medium heat. Cook until reduced to ½ cup, concentrating the apple flavor. Remove from heat and let cool completely.

Step 2: Prepare the Pan

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.

Step 3: Cream Butter and Sugar

In a large bowl, beat the butter and brown sugar together until light and fluffy, about 2–3 minutes.

Step 4: Add Wet Ingredients

Mix in the vanilla extract, then add the eggs, one at a time, beating well after each addition. Stir in the applesauce and the cooled reduced apple cider until fully combined.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 6: Make the Batter

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix—the batter should be thick and smooth.

Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool

Let the bread cool in the pan for 10 minutes, then remove and transfer to a wire rack.

Step 9: Add Cinnamon Sugar Topping

While the loaf is still warm, mix the granulated sugar and cinnamon. Brush the top lightly with melted butter if needed, then generously sprinkle the cinnamon sugar mixture over the loaf, pressing gently so it adheres.