Simmer the Apple Cider: In a small saucepan, pour in the apple cider and set it over medium heat. Allow to simmer for 15–20 minutes, until it reduces to about ½ cup.

Prepare the Wet Ingredients: In a large mixing bowl, combine melted butter, granulated sugar, brown sugar, and eggs. Whisk together until smooth. Add in sour cream, vanilla extract, and cooled apple cider. Stir to combine.

Mix the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

Combine Wet and Dry Mixtures: Gradually add the dry mixture into the wet ingredients, folding gently until combined. The batter should be thick and slightly lumpy.

Prepare the Loaf Pan: Grease a 9x5-inch loaf pan thoroughly. Pour the batter into the prepared pan, smoothing the top.

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

Cool the Bread: Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack.

Add the Finishing Touches: Brush the warm loaf with melted butter and sprinkle with sugar-cinnamon mixture.