Caramelized Pears:

In a medium saucepan, melt butter and brown sugar over medium-high heat. Stir in the cardamom pods.

Add diced pears and cook, stirring frequently, until golden brown, fragrant, and caramelized, about 10 minutes. Discard the cardamom pods.

Scoop pears into a bowl and set aside to cool. Allow the leftover butter/brown sugar liquid to remain in the saucepan.

Gingerbread:

Preheat oven to 180° C / 355° F.  Line a 5 x 9-inch loaf pan with parchment. Spritz with non-stick cooking spray. Set aside.

In the same saucepan, melt butter, dark brown sugar, and Demerara sugar over medium heat, stirring occasionally until sugars melt.

Remove from heat and stir in the molasses, followed by the vanilla bean paste. Set aside.

In a large mixing bowl, whisk together self-rising flour, baking powder, spices, and salt.

With a rubber spatula, fold the butter-sugar mixture into the dry ingredients.

Add the egg, whole milk, and vegetable oil, stirring until just combined. Do not overmix.

Stir in the caramelized pears, grated ginger, and chopped walnuts. Pour into prepared loaf pan.

Bake in preheated oven for 40-45 minutes, or until a knife inserted in the middle comes out clean.

Cool completely on wire rack.

Store leftover gingerbread loaf in an airtight container at room temperature for up to 4 days.