Change the sugar to 2/3 cup white sugar + 3 tbs molasses. White sugar is sweeter than brown. Brown sugar is white sugar with molasses. So the new volume of white sugar will sweeten the product, while the molasses will retain the caramel-like quality of brown sugar -- in addition the "fresh" molasses will give the bread a little back-of-the-throat bite.
For moisture, three suggestions, the last one is the best :roll::
First: Replace some of the milk with evaporated milk.
Second, Forget the evaporated milk and try adding 1/2 can or so of cream-of-corn. Cream of corn might not be "New Jersey," though. I couldn't say. Cream of corn makes for a very cake-like product.
Third: Try using a table spoon or so of hot bacon fat on the bottom of your molds instead of a light greasing with cold butter or shortening. You know what Emeril would say...