Bread wheat is the major food source for the largest portion of the world, including Ethiopia, due to its high yielding and wider adaptability. Genotype by environment interaction and stability studies were not conducted adequately in every specific location of the Amhara region especially for recently released bread wheat varieties. Hence, the present experiment was conducted at Alem Ketema, Enewari, Wogerie and Jamma using randomized complete block design with three replications in the 2023 main cropping season to evaluate genotype by environment interaction and identify stable varieties. To determine yield stability, 13 parametric and 3 non-parametric stability statistics were utilized. Data analysis was performed using R-software the combined analysis of variance showed a significant difference (p<0.01) among the varieties for most of the traits due to the interactions of genotype by environment (GEI). Environment, genotype and GEI contributed 37%, 40%, and 23% respectively, indicating differential response of varieties to different growing environments. Grain yield ranged from 2.9 to 5.7 with a mean of 3.8 t/ha indicating the presence of variability among the released varieties. The protein content ranged from 6.5 to 12.5, gluten content ranged from 19.55 to 24.9, and Zeleny ranged from 19.2 to 27.5 indicated that they fulfilled the acceptable quality standards. GGE bi plot analysis revealed Daka (G7), Balcha (G6), and Emegua (G11) as promising, stable, and adaptable varieties, with Enewari being the most representative environment. Therefore, the varieties including Emegua (G11), Balcha (G6) and Adet 1 (G8) are wider adaptable and stable. The potential of these genotypes should be exploited through breeding programs. In general, this study identified important points for future studies on bread wheat variety improvement, and stability of their yield and quality traits.