Preheat the oven to 350°F and line a standard size 1-lb loaf pan with parchment paper on all sides. Set aside.

Place the apple cider in a sauce pan over medium heat and cook, stirring frequently with a silicone spatula until thickened and reduced to ½ cup of liquid. Set aside to cool.

Place the softened butter and brown sugar in a stand mixer fit with the whisk attachment. Beat on high speed until light and fluffy, about 3 minutes.

Scrape down the bowl and add the vanilla extract and eggs, one at a time, beating well between each addition.

In a separate bowl combine the applesauce and apple cider, mixing to combine. Set aside.

In another bowl, mix together the flour, baking powder, baking soda, salt and spices.

Alternate adding the dry ingredients and the apple cider mixture to the butter mixture in 3 additions, beginning and ending with the dry ingredients. The batter will be thick. Spoon the batter into the prepared pan, spreading it into an even layer.

Mix together the sugar and cinnamon for the topping (I like to do this in the bowl I mixed the dry ingredients in). Sprinkle the cinnamon sugar mixture all over the top of the loaf.

Bake at 350°F for 35 to 40 minutes or until it springs back to the touch and a knife inserted into the middle comes out mostly clean. Allow to cool before slicing and serving!