Physicochemical properties and consumer perception of white pan bread as influenced by the addition of Ecklonia cava powder (ECP) were investigated. Freeze-dried Ecklonia cava were ground, sieved through a laboratory sieve and a fraction with particles less than $250{mu}m$ was used. Amount of ECP added (0~3%) to the bread was found to affect the bread quality significantly (P<0.05). pH, bread height, and volume of the control was significantly higher than others (P<0.05) and decreased significantly (P<0.05) with the addition of ECP. Moisture content showed no significant differences (P>0.05). There were distinctive color changes with the addition of the powder: $L^*$- and $a^*$-values decreased but $b^*$-value increased significantly (P<0.05). The hardness of bread was found to increase but both cohesiveness and springiness showed a reverse trend with the addition of the powder. Consumer acceptance test indicated that ECP content 1% on wheat flour could be the recommended supplementation level for the consumers without sacrificing sensory quality.