The purpose of this study was to analyze the quality characteristics of bread with added saltwort powder in the amounts of 0%, 3% 5% and 7% based on the wheat flour weight The results were as follows. The 7% group had the lowest water content and the highest content of ash and protein. There were no significant differences in fat content between any samples. There were also no significant differences in dough weight between samples, but after baking, the control showed the lowest weight. Baking loss increased with increasing amounts of saltwort powder. The bread volume was the highest with the control group, and its specific volume decreased as the ratio of saltwort increased. By the color difference meter, the L value became lower as the ratio of saltwort powder increased, and the saltwort powder groups had higher a and b values than the control group did. Hardness was at a minimum in the control group, and it increased with increasing amounts saltwort powder. There were no differences in springness between samples. Cohesiveness tended to decrease, and chewiness an brittleness increased. with increasing amounts of saltwort powder. In sensory tests, the 3% group showed the highest color, flavor, and taste. Aircell sizes were greatest with the control group. The higher the ratio of saltwort powder, the higher the aircell size became. Softness was the highest within the 3% group, as was the overall preference.