Make the apple cider reduction. Pour ½-1 gallon of apple cider into a saucepan and heat over low heat. Stirring every 20-30 minutes until it has reduced significantly and thickened. A half gallon will reduce to about 1 cup and a full gallon to about 2 cups. If you do not want to do this step, boiled cider can be purchased at specialty stores like King Arthur Baking.
Prepare an 8.5x4.5" loaf pan with parchment paper and preheat oven to 350°F.
Peel and grate the apples into a small-medium bowl. Set aside
Combine the flour, cinnamon, cloves, salt, baking powder and baking soda in a medium bowl and whisk together.
In a larger bowl, combine oil, sugar and apple cider reduction and whisk together until combined.
Whisk in egg into wet ingredients until incorporated.
Add grated apples into the wet ingredients and mix together.
Add the dry ingredients into the wet, and stir until just combined, making care not to overmix.
Pour the batter into the loaf pan. Generously sprinkle both coarse sugar and cinnamon sugar over the top of the batter.
Place bread into oven on center rack. Bake for about 50 minutes, a toothpick inserted will come out cleanly.
When bread is ready, let rest in pan for about 10 minutes and then move to a wire rack for cooling. Let cool completely before slicing.
