Baking Instructions

• Preheat oven to 325℉ (160℃) and prepare four 6-inch mini loaf pans (spray with non-stick spray or 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 in a small skillet on medium heat. Stir until butter is melted and foamy, and turns brownish in color.
• Pour the warm brown butter into the bowl of stand mixer. Allow it to cool to room temperature.
• Next, 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 flour mixture on medium speed until a cake batter is formed, scraping sides and bottom of bowl to incorporate all ingredients.
• Divide batter amongst the four pans.
• Place pans on 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 cooling rack to completely cool before removing.