In a medium saucepan over medium heat, pour in 1 cup of fresh, unfiltered apple cider. Allow it to simmer until reduced to about 1/2 cup for 15-20 minutes. Let cool.

Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.

In a large mixing bowl, combine 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, and 2 large eggs. Whisk until smooth. Add 1/2 cup sour cream and cooled apple cider, along with 1 teaspoon vanilla extract. Blend until creamy.

In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix to retain moisture.

Pour the batter into the prepared loaf pan, smooth the top, and bake for 45-50 minutes until golden brown and a toothpick comes out clean. Cover with foil if browning too quickly.

Cool the bread in the pan for about 10 minutes on a wire rack. Then remove from the pan and let cool completely.

While the bread is still warm, brush the top with melted butter and sprinkle the cinnamon sugar topping, pressing lightly to adhere.