This study aims to asses the psysico-chemical, sensory and quality characteristics of bread obtained from wheat flour substituted with different levels (15%, 30%, 50%) of boiled pumpkin pulp. By increasing the level of pumpkin addition in wheat bread a significant (p<0.05) increase of ash and crude fiber content was found. Addition of pumpkin pulp to the wheat flour led to an increased water absorption and significantly raise the final moisture of the bread samples. By increasing the level of pumpkin pulp the loaf elasticity and porosity are increased. Loaf weight were significantly (p<0.05) different from the control bread. Sensory evaluation using hedonic scale indicated that the bread with 50% pumpkin pulp recorded the highest score. Due to their hydration and swelling capacity, the fiber content of the pumpkin changed these features of the wheat bread. Addition of pumpkin pulp up to 50% in wheat bread formulation is possible and positively influence the bread quality.
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