1. Preheat oven to 350°F and lightly grease a standard loaf pan. In a medium saucepan, bring the apple cider to a boil. Reduce heat and let simmer until reduced to about 1/3 cup of cider, stirring occasionally. This should take about 15 minutes to reduce, then let cool to room temperature. (Reducing the cider will enhance the apple flavor).
2. In a large mixing bowl, whisk together cooled apple cider, pumpkin puree, oil, eggs and sugar until smooth and creamy.
3. Next, sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves into the batter then whisk until evenly distributed. Add the flour and whisk until you no longer see white spots.
4. Pour the batter into the greased loaf pan. In a small mixing bowl, mix 2 tbsp granulated sugar with 1 tsp ground cinnamon. Sprinkle the mixture evenly over the top of the bread batter.
5. Bake for 1 hour or when a toothpick inserted into the center of the bread comes out clean. You can either let the bread cool completely in the pan or turn out of the pan after 15 minutes, then let cool completely on a cooling rack.

Chocolate Cream Cheese Butter (optional)

1. While the bread is cooling, make the chocolate cream cheese butter: In a medium saucepan over medium heat, add the cream cheese and butter. Whisk until melted and smooth, about 5 minutes.
2. Add chocolate chips, powdered sugar, vanilla and cinnamon then whisk until chocolate is melted and mixture is smooth and creamy. Serve warm and spread onto a slice of cooled bread. Enjoy!