Start by creaming ½ cup of softened butter together with ½ cup of granulated sugar and ½ cup of packed, light brown sugar in a large bowl.
Next, add in three eggs and ½ teaspoon of vanilla and combine.
Then add in the ½ cup of apple cider reduction and mix.
Next mix in ½ cup of buttermilk and ¼ cup of sour cream.
In a separate small bowl, whisk together 1 ¾ cups of all purpose flour, ¾ teaspoon of baking soda, ¼ teaspoon of salt, 1 tablespoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ⅛ teaspoon of ground cloves. Add the dry ingredients to the wet ingredients and combine.
For the Streusel Topping
In a small bowl combine 3 tablespoon of softened butter, ½ cup of packed, light brown sugar, ½ cup of all purpose flour, ¾ teaspoon of cinnamon and ¼ teaspoon of salt until it is all combined together. It helps to do this step with clean hands, to really cut the butter into the flour.
Assembling & Baking
Grease and line a 9 x 5 loaf pan with parchment paper. Pour the batter into the loaf pan and sprinkle the streusel topping on top.
Bake the bread for 62-65 minutes, or until a toothpick comes out clean from the center.
Let the bread cool in the pan for at least 30 minutes before removing. To easily remove the bread from the pan, simply pull up on the parchment paper, and it should pop right out.
Notes
*For the best flavor, let the bread completely cool. I notice that the bread tastes different, and is more moist, when it is cooled, rather than eating right after baking. Store the leftovers in an airtight container for up to four days.