*There's no need to peel the fruit; just purée it well in a blender or food processor.
In a large mixing bowl, cream together the sugar and butter, then add the egg, beating till smooth.
Add the pear purée, flour, ground ginger, baking soda, baking powder, salt and vanilla. Beat till smooth. Stir in the candied ginger and nuts.
Spoon the batter into an 8 1/2 x 4 1/2-inch loaf pan. Bake in a preheated 350°F oven for 55 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean. Remove the pan from the oven, and cool the loaf in the pan for 15 m