The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreased but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increased in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at $25^{circ}C$. Based on physical, rheological and sensory evaluation, addition of 4.7{sim}9.4% Japanese apricot flesh suggested to be acceptable for processing bread.