Preheat oven to 325℉ (160℃) and prepare four 6-inch mini loaf pans.

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

Brown the butter by placing it in a small skillet on medium heat, stirring until melted and foamy, and then brownish in color.

Pour the warm brown butter into a bowl and let it cool to room temperature.

Add 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 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.