Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, allowing a small overhang on the sides. This will help prevent sticking and make it easier to remove the bread once baked.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and ground ginger. Mix thoroughly to ensure the spices and leavening agent are evenly distributed throughout the flour. Set the mixture aside.

In a large mixing bowl, combine the vegetable oil, eggs, granulated sugar, brown sugar, pumpkin purée, shredded apple (or pear), shredded carrots, and whole milk. Stir until the mixture becomes smooth and uniform in color and consistency.

Gradually add the prepared dry ingredient mixture to the wet ingredients. Stir gently until the batter is just combined. Avoid overmixing, as this can lead to a denser texture in the finished loaf.

Once the batter is combined, fold in the chopped walnuts until evenly distributed.

Pour the batter into the prepared loaf pan and spread it evenly.

Place the pan in the preheated oven and bake for 60 to 70 minutes. About halfway through the baking time, loosely cover the loaf with aluminum foil to prevent the top from browning too quickly.

Test the bread for doneness by inserting a knife or toothpick into the center. The bread is ready when the tester comes out moist but without wet batter.

Remove the bread from the oven and allow it to cool in the pan for approximately 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.