Espresso and Lime

0 Preheat your oven to 350° 
1 Grease a loaf pan and add a parchment paper sling leaving excess hanging over either side. Set aside for now
2 Add 1 1/2 cups of apple cider into a saucepan placed over medium to medium high heat and lightly boil until the apple cider has reduced to about 3/4 cup in volume 
3 While the apple cider is reducing, grate 2 large apples into a clean kitchen towel and squeeze out most of the excess liquid 
4 In a large bowl, whisk 1 cup of vegetable oil with 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1 teaspoon of vanilla extract, 2 large eggs, a packed cup of the grated apples and the reduced apple cider until fully combined 
5 Sift 2 1/2 cups of all purpose flour, 2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of cloves, 1/2 teaspoon of salt, 1 teaspoon of baking powder and 1/2 teaspoon of baking soda into the batter and mix until just combined 
6 Transfer the batter into the prepped loaf pan
7 In a small dish, combine 1/2 cup of granulated sugar with a teaspoon of ground cinnamon and a tablespoon of melted butter until you get a wet sand consistency 
8 Even sprinkle the cinnamon crunch topping over the batter
9 Bake the loaf in a 350° oven for 50-55 minutes or until a toothpick will come out with only a few dry crumbs attached (if you see wet batter on the toothpick or if the center of the loaf looks loose, let the loaf bake until the center feels set)
10 Transfer the loaf pan onto a cooling rack to cool for about 15 minutes and then use the excess parchment paper to lift the loaf out of the pan and onto the cooling rack to continue cooling
11 Slice and enjoy!
12 Store leftovers in an airtight container at room temperature for up to 4 days