2 cups apple cider
½ cup butter room temperature
1 cup brown sugar
1 large egg
1 teaspoon vanilla
2 cups flour
1 tablespoon apple pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For topping:
1/4 cup melted butter 
1/2 cup sugar
1 tablespoon cinnamon

Add the apple cider to a saucepan over medium heat and bring to a boil.
Reduce to a simmer and cook until reduced by half, about 20-30 minutes.
Remove from the heat and set aside to cool while the oven preheats.
Preheat oven to 350 degrees.
Butter or grease a 9×5 loaf pan.
Add the butter and brown sugar to a mixing bowl and beat with an electric mixer until light and fluffy.
Beat in the egg and vanilla until combined.
Add all of the dry ingredients to the mixture along with the reduced apple cider.
Stir by hand until just combined.
Pour batter into prepared loaf pan and bake for 50 minutes or until a tester comes out clean.
Let cool in the pan for 15 minutes.
Remove the bread to a cooling rack set over a sheet pan.
Brush the top and sides of the bread with melted butter.
Combine the sugar and cinnamon in a small bowl.
Sprinkle liberally over the top and sides of the bread to coat, letting excess cinnamon sugar fall to the pan below.
Let cool for 1 hour before slicing and serving.