The effect of Moringaoleifera leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was determined.Bread was prepared from varying proportions of 100%, 99%, 98%, 97%, 96% and 95% wheat flour supplemented with 0%, 1%, 2%, 3%, 4% and 5% Moringaoleifera leaf powder respectively. The bread samples were allowed to cool at ambient temperature (30℃±1℃) and analysed for some physical properties, proximate composition, and sensory attributes. Moringa leaf powder addition significantly (p < 0.05) increased the fibre (2.10% to 3.28%), ash (1.10% to 1.65%), protein (9.07% to 13.97%), and ether extract (1.51% to 2.59%), while decreasing moisture content (35.20% to 27.65%). Moringa leaf powder supplementation also significantly (p < 0.05) decreased the loaf volume, weight loss, loaf height and specific loaf volume from 796.70 to 496.70cm3, 32.32 to 25.65g, 7.00 to 5.83cm and 4.70 to 2.65cm3/g respectively, while the loaf weight increased from 169.20 to 185.86g. There was a significant (p < 0.05) increase in Magnesium (Mg), Calcium (Ca) and Beta-carotene
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