Preheat oven to 350°F / 175°C. Grease and line a 9×5″ loaf pan with parchment (leave overhang)

Toast walnuts in a dry skillet over medium, stirring, 3–4 min until fragrant. Cool and chop.

Chop plums, remove pits. Toss the chopped plums with 1 tsp flour (this helps suspend them in the batter).

Whisk together the dry ingredients: flours, baking powder, baking soda, salt, cardamom, cinnamon, and ginger.

In a separate bowl whisk oil + brown sugar until smooth. Add eggs one at a time, then vanilla, yogurt, and milk; whisk until combined.

Fold the dry mix into the wet just until mostly combined — do not overmix. A few small streaks of flour are okay.

Gently fold in the floured plums and the toasted walnuts. Aim for even distribution but be gentle so plums stay chunk-y.

Pour batter into prepared pan and smooth the top.

Bake 60–70 minutes. Start checking at 50–55 minutes. Because of juicy plums, use these checks: insert a toothpick near the center but avoid piercing a large plum chunk — it should come out with a few moist crumbs (not raw batter). If top is browning too fast, tent loosely with foil.

If the interior still seems underdone but the top is perfect, lower temp to 325°F and continue 5–10 min.

Cool in pan 12–15 minutes, then lift loaf using parchment and transfer to a wire rack. Let cool another 10–20 minutes so it’s warm but not piping hot.

Make glaze: whisk powdered sugar + 1 tbsp pomegranate juice + orange zest + ¼ tsp cardamom (add up to 1 more tbsp juice if needed to reach a slow-drip consistency). Stir in optional vanilla/honey if you like.

Drizzle glaze over the warm loaf and let it set. Finish with extra orange zest or a few chopped walnuts.