Preheat the oven to 180°C and lightly grease 12 mini loaf tins.
In a large bowl combine the flour, sugar, spices, bran flakes and nuts and mix well.
In a separate bowl whisk together the milk, baking soda, oil and egg.
Fold the milk mixture and feijoas into the dry ingredients until just mixed. Spoon into the loaf tins (until about three-quarters full) and bake for 15-20 minutes until risen and golden.
To make the icing, whisk the egg white until foamy and opaque, then whisk in the icing sugar and enough lemon juice to make a drizzling consistency. When the loaves have cooled, drizzle with lemon icing and decorate with ginger slices and chopped nuts.