Pumpkin powder is a nutritional supplement and is known for large, surprising, increase in organoleptic properties and loaf volume of bread. Purpose of this study was to determine the functional, physico-chemical and rheological properties of pumpkin wheat composite flour. Wheat flour was supplemented with four different concentrations of pumpkin flour (control, 5%, 10% and 15%). The chemical analysis of treatments revealed that the moisture contents were affected highly significantly. The moisture content in control, 5%, 10% and 15% pumpkin wheat composite flour is 10.43, 11.05%, 13.00 and 14.17% respectively. It is obvious from the data that water absorption capacity ranged from 55.333 to 57.5 ml and mixing time of treatments ranged from 2.77 to 3.67. In mixographic study, peak height showed highly significant result and mean value ranged from 55.50 to 59.30 BU. In case of sensory evaluation, incorporation of pumpkin flour recorded highest scores for all quality attributes of substitution 5%, slightly higher than that control treatment. The addition of 5% pumpkin flour resulted in bread with higher loaf volume and that bread has more acceptability.