Objective To explore the effects of frost mulberry leaf powder (FMLP) on the processing characteristics of dough and the quality and storage properties of bread.Methods FMLP is blended with wheat flour, and the rheological properties of the dough are analyzed by a rheometer. Bread quality is evaluated in terms of texture, color, specific volume, and sensory attributes. The TOPSIS method is adopted for comprehensive evaluation, and variations in moisture and hardness of bread during storage are compared.Results The addition of FMLP increases the G', G", and tanδ of the dough, enhances the hardness and chewiness of the bread, while reducing the specific volume of the bread. The comprehensive score of the bread reaches a maximum of 0.757 at 5% FMLP. At this ratio, the bread exhibits moderate hardness, fine texture, a bright color, as well as the highest elasticity and chewiness. Compared with the control group (without FMLP) under the same storage conditions, the bread with FMLP demonstrates a decrease in staling rate, while the moisture loss rates within 7 days are similar.Conclusion The addition of a proper amount of FMLP improves the rheological properties of the dough and the quality of bread, while also helping retard bread staling.