Abstract: The leaf powder of fruitless wolfberry tree was added to the special wheat flour for bread, and the effects of 0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3% of leaf powder on the rheological properties and dynamic viscoelasticity of wheat dough were studied, and bread specific volume, texture, aging speed, sensory quality, the content of phenolic substances in the crust and core and the influence of antioxidant capacity were determined, in order to provide theoretical basis and practical guidance for the development of functional bread. The results showed that the addition of leaf powder of fruitless wolfberry tree reduced the water absorption of wheat flour from 51.60% to 47.20%, and the storage modulus and elastic modulus of the dough increased significantly with the addition of the leaf powder (P<0.05). When the addition amount was not more than 1.0%, leaf powder had no significant effect on the specific volume, elasticity, hardness, chewiness and aging speed of bread (P>0.05). The comprehensive score of sensory evaluation reached the highest value of 89.66, when the addition amount of the leaf powder was 1.0%. The addition of wolfberry leaf powder significantly increased the content of total phenols in the crust and core, and enhanced the scavenging ability of DPPH and ABTS free radicals of the bread. Therefore, leaf powder of wolfberry tree can be used in the production of functional bread.