Apple Cider Donut Loaf

Preheat the oven to 350 degrees F (180 degrees C). Coat a 9x5-inch loaf pan with cooking spray. Line pan with parchment paper, leaving a 2-inch overhang on both long sides.

Bring apple cider to a boil in a small saucepan over medium-high heat. Reduce heat to medium, and simmer until reduced to 1/2 cup, 7 to 9 minutes. Set aside to cool completely, about 10 minutes.

Whisk together flour, baking powder, nutmeg, salt, baking soda, and 1 1/2 teaspoons of the cinnamon in a bowl; set aside.

Beat butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, until incorporated. Beat in sour cream and 1 teaspoon of the vanilla until smooth.

Add one-third of the flour mixture to butter mixture; beat on low speed just until combined. Beat in 1/4 cup of the reduced cider. Repeat with one-third of the flour mixture and remaining reduced cider. Beat in remaining flour mixture just until combined. Do not overmix.

Transfer batter to the prepared loaf pan, and spread into an even layer. Stir together turbinado sugar and remaining 1 teaspoon cinnamon in a small bowl; sprinkle evenly over batter.

Bake in the preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, 50 to 55 minutes. Let loaf cool in pan 15 minutes. Transfer loaf to a wire rack, and cool completely, about 45 minutes.

Whisk together powdered sugar, water, and remaining 1/2 teaspoon vanilla until smooth and thin enough to drizzle, adding more water as needed. Drizzle evenly over cooled loaf.