Preheat your oven to 350°F (175°C). Line a standard 1-lb loaf pan with parchment paper.

In a medium saucepan, pour one cup of apple cider and simmer until reduced to about 1/2 cup, about 10-12 minutes.

In a stand mixer, cream together room temperature unsalted butter and light brown sugar on medium speed until fluffy, about 3 minutes.

Add the eggs one at a time, fully incorporating each before adding the next. Then add vanilla extract and beat for an additional minute.

In a separate bowl, mix unsweetened applesauce with the cooled, reduced apple cider. Gradually add this to the creamed mixture.

In another bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger.

Gradually add the dry ingredients to the wet mixture, alternating with the remaining wet cider mixture, mixing until just combined.

Spoon the thick batter into the prepared loaf pan and tap gently on the countertop.

Mix granulated sugar and cinnamon for the topping and sprinkle over the batter in the loaf pan.

Bake for 35-40 minutes until a toothpick inserted in the center comes out mostly clean. Cool in the pan for 10 minutes before transferring to a wire rack.