Oats, walnuts and nuggets of chopped pear give this loaf a toothsome heartiness, while buttermilk keeps it moist and tender.
Preheat oven to 350°. Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans; set aside. In a large bowl, combine flour, baking powder, ground ginger, baking soda, cinnamon, salt and cardamom; make a well in the center. Set aside.
In a medium bowl, combine buttermilk, milk, eggs, butter, granulated sugar, brown sugar and vanilla. Add to the flour mixture. Stir until just combined. Stir in pear, 1/2 cup of the oats and the nuts. Divide batter between prepared pans. Sprinkle with the remaining 1/4 cup oats.
Bake for 50 to 60 minutes or until a skewer inserted near centers comes out clean. (If necessary to prevent overbrowning, cover bread loosely with foil for the last 15 minutes of baking.) Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely.
*To toast walnuts spread on a sheet pan and bake at 350°F for about 5 to 10 minutes or fragrant. Cool before chopping.