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Pour the 1½ cups of apple cider into a saucepan and simmer over medium heat until reduced to ½ cup (~20-30 minutes).
Pour into a shallow dish to cool to room temperature.
Preheat oven to 350°F and line a 9x5 loaf pan with parchment.
Whisk together the melted butter and both sugars until smooth.
Mix in the eggs and vanilla, followed by the sour cream, and reduced cider.
In a separate bowl, combine flour, baking powder, baking soda, salt, and spices.
Fold the dry ingredients into the wet ingredients until just combined, some small lumps are ok. Don’t over mix.
Pour the batter into the prepared loaf pan, smoothing out the top.
Top with most of the cinnamon sugar (reserving some for after baking).
Bake for 45-55 minutes until a toothpick inserted near the center comes out clean/mostly clean.
Let it cool.
Brush the sides of the cooled loaf with melted butter and roll in the rest of the cinnamon sugar.
Enjoy!