I've used honey for a long time (interchangeably with molasses,
depending on the bread). but I'm about to move in with a strict vegan,
and although I'm not vegan, I sure as hell can't eat a loaf of bread
fast enough on my own.

maple syrup, agave nectar, stevia, hell, even unbleached sugar...are
any of these worthwhile to make bread with? or should I just stick to
darker breads for awhile?