Heat the apple cider in a small saucepan over medium high heat and bring it to a full but controlled boil. Allow it to bubble and steam until it reduces to ⅓ of its original volume (about ⅓ cup worth). Pour reduced apple cider into a measuring cup and allow it to sit in the refrigerator until chilled.

Preheat the oven to 350 degrees Fahrenheit and line a 9 x 5 inch loaf pan with parchment paper.

In a large bowl, mix together the reduced cooled cider, eggs, pure maple syrup, and oil.

Stir together the dry ingredients (almond flour, tapioca flour, pumpkin pie spice, baking powder, and sea salt) in a separate bowl.

Transfer the dry ingredients to the large mixing bowl with the wet ingredients and mix well until a thick batter forms.

Spread the batter into an even layer in the prepared loaf pan.

In a small bowl, combine the cane sugar and cinnamon. Sprinkle all of the cinnamon sugar coating mixture on top of the batter.

Bake on the center rack of the preheated oven for 40-45 minutes, until the bread is baked through. Insert a digital thermometer into the center of the bread to check its internal temperature. It is ready if it is 190 degrees F or higher in the middle of the bread.

Allow the cinnamon cider bread to cool to room temperature before slicing and serving.

I recommend enjoying a thick slice warmed up with melted butter and potentially a drizzle of pure maple syrup or honey.