Hi Jerry,
Since you are using Egg-beaters (no fat, all protein= drier bread), I
would suggest subbing some of the splenda/sugar with unsweatened
applesauce. This will supply much needed moisture while at the same
time mimicking what fat provides in quick breads. I would probably
start with 1/2 cup of apple sauce for 1/2 cup of splenda. You can
also dry subbing some of the liquid for fat free or low fat sour
cream or plain yoghurt.
Quick breads are really forgiving for playing around with.
Roxanne :)