Abstract The present study aimed to examine the effect of adding Marjoram and Pumpkin seeds on sensory and rheological properties of wheat flour bread. For this purpose, Marjoram was added in replacement rates of 5% and 10%, as well as in the case of Pumpkin seeds flour (5% and 10% replacement), they were added together by replacement rates 5%. Then were compared to those mixtures with bread wheat flour (100% wheat flour) to determine the effect of each on the chemical composition of bread, sensory and rheological properties of bread. The results showed that the additions have led to an increase in the content of the bread in protein, fat, fiber and ash , also led to decreased in carbohydrates. The results of farinograph and extinsograph showed that the addition of Marjoram has led to decreased in the rate of water absorption and extensibility, on the other hand it led to increase the stability , dough development time , degree of softening , elasticity and the proportional number, whereas adding Pumpkin seeds led to decrease in the rate of water absorption , extensibility and increasing the degree of softening , elasticity and the proportional number, while adding the blend of the two together has led to decrease in the rate of water absorption, extensibility , stability, and increasing in the degree of softening , elasticity and the proportional number. For the sensory properties did not show significant differences between the bread wheat flour, bread flour mixed with Pumpkin seeds by 5% in the taste, color, tenderness and overall acceptability. While significant differences appeared when 0.05 level of significance between each of the bread wheat flour, bread flour mixture Marjoram rates of 5% and 10% in all sensory properties that have been studied as well as in the case of bread made from mixture both. Based on the above, the current study recommends adding pumpkin seed flour to bread wheat flour by 5%. Key words: Marjoram, Pumpkin seeds, Wheat flour bread, Sensory properties, Rheological properties.