In this study, H. pluvialis was applied into bread to study its effect on baking quality. The results showed that the addition of H. pluvialis increased redness and yellowness of bread, and decreased the brightness. The specific volume of bread decreased slightly, but the moisture content did not change a lot with the addition of H. pluvialis. Within the content range studied, the hardness, stickiness and chewiness of bread increased gradually with increasing H. pluvialis, while the elasticity, resilience and cohesion did not change significantly. Similarly, during storage process, H. pluvialis had little effect on the changes of bread elasticity, cohesion and resilience, but it could postpone the increase of hardness, chewiness and stickiness. In addition, the addition of H. pluvialis improve the quality of bread in color, appearance and tissue structure, but introduced a smell of microalgae, which obviously affected the sensory score of bread when the addition amount was higher than 1.6%.