Pre-heat the oven to 160oC and line a loaf tin with greaseproof paper.
In a bowl add the olive oil, yoghurt, syrup and sugar. Whisk for a minute until the mixture is smooth. An electric whisk or mixer is best, or spend slightly longer if using a hand whisk.
Gently add the egg a little at a time and whisk in. The mixture should be silky and smooth and beige in colour.
Add the oatmeal, flour, ground ginger, cinnamon, baking powder and bicarbonate of soda, and gently fold in until the mixture is combined.
Add the pear, stem ginger, fresh ginger and chocolate if using. Mix evenly throughout the batter.
Transfer the mixture to the loaf tin and place on the middle shelf in the oven for 45-50 minutes. Check it’s cooked with a skewer (it should come out clean).
Store in an airtight container, in a cool dry place, for up to 3 days.