This Agave Apple Amish Friendship Bread bread uses agave and has just the right amount of sweetness!
From Lori Havens: "I got lots of compliments on this bread! This bread has just the right amount of sweetness and I preserve agave to other sugar substitutes (I can taste the Splenda in recipes and it doesn't work for me). I used carrot/apple pulp from a juicer (packed) worked great but chunky applesauce would work, too. This bread was moist and delicious, everyone loved it! This bread was a big hit with my friends, even those not watching their sugar intake!"
From Wikipedia: "Agave nectar (also called agave syrup) is a sweetener produced in Mexico and South Africa. Agave nectar is 1.4 to 1.6 times sweeter than sugar. Agave nectar is often substituted for sugar or honey in recipes. Agave nectar is sweeter than honey, though less viscous. Agave nectar consists primarily of fructose and glucose. Agave nectar's glycemic index and glycemic load are comparable to fructose, which in turn has a much lower glycemic index and glycemic load than table sugar (sucrose)."
From Health | Eating Well: "Agave’s GI value is about five times lower than table sugar’s, according to a study in the American Journal of Clinical Nutrition ... Currently no studies compare how, relative to other sugars, agave may affect blood-sugar control. ... Agave packs 20 calories per teaspoon, 5 more than granulated sugar but, like honey, it’s sweeter than sugar, so you need less to achieve the same level of sweetness."