01
Molasses
10.0best for bread1 cup : 1 cup
Very dark and bitter; use half the amount and add sugar to balance, best in gingerbread and BBQ
10.0
honey substitute
in bread.
Even in savory bread, Honey feeds the yeast and promotes browning. A substitute must still activate fermentation while keeping the crumb tender.
top substitutes
02
Brown Sugars
10.0best for bread1 cup : 3/4 cup
Use 3/4 cup brown sugar plus 1 tbsp molasses per cup honey; reduce liquid in recipe by 3 tbsp
10.0
03
Maple Syrup
10.0best for bread2 cup : 1 cup
Closest liquid sweetener swap; slightly more caramel-woody flavor, use 1:1 in baking and glazes
10.0
show 11 more substitutes
04
Vanilla Extract
10.01 tsp : 1 tsp
Adds sweetness and floral notes, reduce other sugars
10.0
05
Cane Syrup
10.01 cup : 1 cup
Similar viscosity and sweetness; slightly less floral than honey
10.0
06
Turbinado Sugar
7.53/4 cup : 1 cup
Add 1/4 cup liquid since it's dry; light molasses flavor works in baking
7.5
07
Fruit Syrup
7.51 cup : 1 cup
Sweet and fruit-forward; works well in dressings, glazes, and marinades
7.5
08
Maple Sugars
7.53/4 cup : 1 cup
Granular — add 3 tbsp water per cup; maple flavor pairs well with baked goods
7.5
09
Dates
7.51 cup : 1 cup
Blend pitted dates with a splash of water to make a paste; whole-food natural sweetener
7.5
10
Applesauce
7.53/4 cup : 1 cup
Less sweet and adds moisture; reduce other liquid in recipe by 2 tbsp
7.5
11
Prune Puree
7.53/4 cup : 1 cup
Rich dark sweetness; great in chocolate bakes but will darken the crumb
7.5
12
Jams
7.51 cup : 1 cup
Fruit jam works as spread or glaze swap; reduce added sugar elsewhere in recipe
7.5
13
Granulated Sugars
5.01 cup : 0.81 cup
Use 1 1/4 cup sugar plus 1/4 cup water per cup honey; loses floral flavor and browning speed
5.0
14
Powdered Sugars
2.51 1/4 cup : 1 cup
Add 3 tbsp water per cup to match honey's moisture; best for glazes and frostings
2.5