You must use salt or your bread may overise, collapse and have a coarse uneven texture. Too much causes the yeast cells to over multiply and eventually collapse, casing a poor small product. Brown sugar easily replaces granulated white sugar. So does honey but reduce the amount of the liquid by the same amount of honey added. Sugar substitutes cannot replace the function of sugar.
Sweet breads tend to brown darker.
Use sweet bread cycle for breads with a lot of sugar, fats and eggs. Only add the amount of dried fruit specified as dried fruit does add some sugar to the dough. Fats condition the dough and keep breads fresher longer. Butter tends to cause a crisper crust, margarine a little tougher and solid vegetable shortening a little softer. When used in small amounts none of the above will cause a noticeable change in flavor.