Bread is an important staple food in Ethiopia. Bread is traditionally produced using wheat flour due to its gluten-forming proteins, gliadins, and glutenins that provide the desired bread texture and volume. This study was conducted to investigate the effect of blending ratio and baking temperature on the physicochemical, microbiological, and sensory qualities of bread. The physicochemical, microbiological, functional, and sensory qualities of flour and bread samples were analyzed using standard methods. The nutritional composition of ingredient flour was 9.32%, 31.61%, 40.03% (protein), 2.02%, 6.01%, 2.77% (ash), 1.56%, 7.52%, 7.01% (fat), 0.84%, 2.87%, 8.84% (fiber), 27.46 mg/100g, 1008.19 mg/100g, 174.07 mg/100g (calcium), 0.78 mg/100, 1.54 mg/100g, 2.91 mg/100g (zinc), 3.85 mg/100g, 14.95 mg/100g, and 4.91 mg/100g (iron) wheat moringa and sweet lupine, respectively. The anti-nutritional composition ingredients were 53.28, 1745.39, 84.16 catechin equivalent mg/100g (tannin), 68.89 mg/100g, 519.89 mg/100g, 153.52 mg/100g (phytate), and 1.47%, 7.66, 3.25 (alkaloid) wheat moringa and sweet lupine, respectively. The nutritional composition of the blended bread ranged from 9.67 to 16.12% (protein), 0.46 to 2.00% (fiber), 1.26 to 2.96% (fat), 1.65 to 2.76 (ash), 47.58 to 52.82% (carbohydrate), 248.40 to 300.43 kcal/100g (energy), 33.06 mg/100g to 169.27 mg/100g (calcium), 1.02 mg/100g to 1.62 mg/100g (zinc), and 3.87 mg/100g to 6.43 mg/100g (iron). The bread made from BR1 baked at 240℃ showed the highest crude protein (16.12%, crude fiber (2.00%, 52.82% (carbohydrate), and gross energy (300.43 kcal/100g), respectively, at higher baking temperature the anti-nutritional factor are distracted due to that the bioavailability of protein and minerals are increased, The anti-nutritional content of bread ranged from 25.43 catechin eq/100g to 200.77 catechin eq/100g, 39.92 mg/100g to 129.73 mg/100g, and 1.11 mg/100g to 1.92 mg/100g for tannin, phytate and alkaloid of control and BR4 bread sample, respectively. The sensory acceptability of all breads scored above was the average mean rating, which is an indication of the goodness of the products. According to the panelists the most preferred bread at all sensory attributes was produced from 79% wheat, 20% sweet lupine, and 1% moringa, baked at 240 °C. Key Words: - Bread, functional properties, moringa, proximate composition, sensory evaluation and sweet lupine