In this work, we aim to experimentally investigate the influences of the addition of passion fruit powder on finished bread characteristics, i.e., the quality and sensory perception, and the dough physical-chemical properties. The substitution rate of the passion fruit peel powder is 5-20% of the wheat flour by weight. In order to study the dough properties, various parameters such as the moisture content, gluten content, yeast gas production, and dough structure, are evaluated. Additionally, the finished bread characteristics, e.g., the color, flavor, and nutritional content, are also assessed and analyzed. Results show that the dough properties and bread structure are strongly dependent on the amount of passion fruit peel powder added. For instance, the volume of bread is observed to be dramatically reduced with the increasing substitution rate of the passion fruit peel powder. Moreover, the polyphenol content in bread samples are 1355 mg/kg, 1637 mg/kg, 1773 mg/kg, and 1838 mg/kg for, respectively, the substitution rate of 5%, 10%, 15%, and 20%. Amongst these, the bread with 10% passion fruit peel powder is supposed to have the highest consumption.