I found several problems with this recipe. (1) Why use margarine with hydrogenated fats? (2) Again, why use an "egg product" with additives? I like my quick breads to be moist, with a tender crumb--not so here. I went back to my old favorite version which uses a can of whole cranberry sauce and 4 whole eggs for 2 loaves. So, how to achieve a moister bread: (1)use safflower oil, probably 1/3 cup; (2) switch to egg whites and increase to equiv. of 2 eggs--that is 4 egg whites; (3)cut back or cut out the oj, and use orange flavoring and increase grated orange rind to 1 Tblsp.; (4) try adding either 1/2 can of canned cranberry sauce or applesauce and toss in a 1/2 golden raisins to round out the flavor. All in all, Kraft, it's back to the test kitchens with this recipe for something that TASTES as good as it is good for you. You've created so many other great breads--you can do it for this one too!