Adding Marjoram and Pumpkin seeds to wheat flour bread increases protein, fat, fiber, and ash content while decreasing carbohydrates. Marjoram decreases water absorption and extensibility but increases stability and dough properties. Pumpkin seeds decrease water absorption and extensibility but increase softening and elasticity. Combining both leads to similar effects. Sensory properties show no significant differences with Pumpkin seeds at 5%, but Marjoram at 5% and 10% and the blend show significant differences in taste, color, tenderness, and overall acceptability. The study recommends adding pumpkin seed flour to wheat flour by 5%.