Description
Moist and flavorful mini loaves made with fresh orange zest, ginger, and honey. A perfect balance of citrus and spice for breakfast or dessert.
Ingredients
250 grams (2 cups) all-purpose flour
1.5 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon fresh grated ginger or 2 teaspoons ground ginger
1 tablespoon fresh orange zest (zest of one orange)
113 grams (½ cup) unsalted butter, browned
270 grams (¾ cup) honey
2 tablespoons fresh orange juice
125 grams (½ cup) whole milk
2 large eggs, room temperature
50 grams (¼ cup) granulated sugar
Instructions
1. Preheat oven to 325℉ (160℃) and prepare four 6-inch mini loaf pans with non-stick spray or butter and flour.
2. In a medium bowl, whisk together flour, baking powder, baking soda, ginger, and orange zest.
3. Brown the butter in a small skillet over medium heat until golden and nutty in aroma, then let it cool to room temperature.
4. Add the cooled browned butter to a stand mixer bowl along with honey, orange juice, milk, sugar, and slightly beaten eggs. Mix on medium until smooth.
5. Slowly add the dry flour mixture into the wet mixture while mixing on medium speed until a smooth batter forms. Scrape sides and bottom of bowl.
6. Divide batter evenly among the four loaf pans. Smooth tops if needed.
7. Place pans on a cookie sheet and bake for 28–30 minutes, covering with foil halfway to avoid overbrowning.
8. Check for doneness with a toothpick. Cool completely on a wire rack before removing from pans.
9. Serve and enjoy!
Notes
Use local or raw honey for the best flavor depth.
Allow browned butter to fully cool before mixing to avoid curdling ingredients.
Cover cakes loosely with foil halfway through baking to prevent over-browning.
Cakes stay moist for up to 4 days when wrapped and stored at room temperature.
Great as gifts or meal prep—freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American