Preheat oven to 325℉ (160℃) and prepare four 6-inch mini loaf pans by spraying with non-stick spray or applying a thin coating of butter and flour.

In a medium bowl, hand whisk together sifted flour, baking powder, baking soda, ginger and orange zest.

Brown your butter by placing it in a small skillet on medium heat. Stir until the butter is melted and continues to stir until it is foamy and brownish in color.

Pour the warm brown butter into the bowl of a stand mixer and allow it to cool to room temperature.

Add the honey, orange juice, milk, sugar, and slightly beaten eggs into the mixing bowl with the browned butter. Mix on medium speed using the paddle attachment until smooth.

Slowly spoon in the flour mixture on medium speed until a cake batter is formed, scraping the sides and bottom of the bowl to incorporate all ingredients.

Divide the batter amongst the four prepared pans.

Place pans on a cookie sheet and bake for 28-30 minutes or until a toothpick inserted into the middle comes out clean. Cover loaves with aluminum foil halfway through baking to prevent over browning.

Place pans on a cooling rack to completely cool before removing.