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Pour the apple cider into a small saucepan. Bring to a gentle simmer over medium heat and cook until reduced to about ⅓ cup + 1 tablespoon. Remove from heat and let the cider cool completely before using. Reserve 1 tablespoon of the reduced cider for the glaze. Use the remaining ⅓ cup for the loaf batter.
Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, sift and whisk together the dry ingredients.
In a large bowl, whisk together the melted butter, and sugars until smooth and pale. Whisk in the eggs and vanilla until completely combined.
Add the ⅓ cup reduced apple cider, Greek yogurt, and milk. Whisk everything until smooth.
Gently fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the loaf pan and bake for 50–55 minutes. Let the loaf cool before coating.
Once the loaf is completely cooled, brush the top and sides with the melted butter. Combine the sugar and cinnamon on a plate. Toss the loaf in the cinnamon sugar until all sides are coated.
For the glaze, whisk together the powdered sugar, 1 tablespoon reduced apple cider, vanilla, and salt until smooth.
Drizzle the glaze over the sliced loaf.
Eat and enjoy!