Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper or grease it well.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.

In a large bowl, whisk vegetable oil and granulated sugar together until smooth and slightly lightened in color.

Add eggs and vanilla extract to the oil mixture and whisk vigorously for one minute until well combined and a bit foamy.

Pour the dry ingredients into the wet ingredients and stir gently with a wooden spoon or rubber spatula until just combined; do not overmix.

Fold in the chopped pears and nuts until evenly distributed throughout the batter.

Transfer the batter to the prepared loaf pan, spread evenly, and tap on the counter to release air pockets.

Bake for 50 to 60 minutes at 350°F until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the bread rest in the pan for 10 minutes, then transfer to a cooling rack and cool completely before slicing.