Preheat the oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper, ensuring an overhang for easy removal.

Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, and ginger until evenly blended. Set aside.

Prepare wet ingredients. In a large mixing bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, pumpkin purée, shredded apple or pear, shredded carrots, and milk until the mixture is smooth and uniform in color.

Incorporate dry mixture. Add the dry ingredients into the wet mixture. Stir gently until just combined. Do not overmix, as this may result in a dense texture. Fold in the chopped walnuts.

Bake. Transfer the batter into the prepared loaf pan, spreading it evenly. Bake for 60 to 70 minutes, covering the top with foil halfway through to prevent over-browning. Test doneness with a toothpick inserted in the center—it should come out with moist crumbs but no raw batter.

Cool and serve. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve plain, or with butter, apple butter, or cream cheese.