The purpose of this study was to develop functional bread added with dried mulberry pomace. The effect of dried mulberry pomace (0, 1, 3 or 5%) on the quality characteristics of breads was evaluated. The weight, volume and height were higher in bread added with dried mulberry pomace, compared with control bread. As the concentration of the dried mulberry pomace increased, decreased in pH and increased in acidity. The sugar concentration($^{circ}Brix$) and reducing sugar(%) increased with the amount of dried mulberry pomace. The hunter color system L(lightness) and b(yellowness) value of the crumb of breads with increasing dried mulberry pomace were decreased, but the a(redness) value was increased. Contents of total phenol increased with addition amount of dried mulberry pomace. The antioxidant activities such as DPPH and hydroxy radical scavanging activity of the dried mulberry pomace increased with increase of dried mulberry pomace amount. The sensory results showed that scores of over-all preference of the breads added with dried mulberry pomace were higher than that of control.