How to make a more apple-y apple cider yeast bread
I suggest that (in addition to using a reduction of the juice*/cider) you add some solid apple.

Personally I would get dried apple, of a tasty variety if at all possible, and put it through a food processor until fairly fine.  I dehydrate my own home-grown apples, selected for flavour, but would buy Cox or Granny Smith for this. Then add as you would other dried fruit.  If you get the really dry dried apple chips, you could partially rehydrate the pieces in spiced apple juice/cider to soften it a little, adding to the flavour.

* Where I'm from "cider" is always alcoholic, the unfermented juice is just "juice" even if cloudy, so I'll use  both terms, hopefully correctly.