Abstract: The nutritional value of wheat and oat composite flour bread enhanced with powdered carrot and ginger was studied. The bread was produced at TastyBite Food's Bakery, Owerri West. The 5-point hedonic scale was used for sensory evaluation, and the AOAC rules were used for analysis. Data were analyzed using Duncan Multiple Range Test and one-way Analysis of Variance at a 95% confidence level using SPSS. The sensory quality of breads B, C, D, E did not differ statistically (P>0.05) from the control (A). Vitamin A, B1, B2, B3, B6, B9, and E compositions of the breads containing carrot, oats and ginger were greater and differed statistically (P<0.05). The bulk density (0.68 to 0.47g/ml), foam stability (25.87 to 21.76%), and capacity (60.72 to 52.425%) of the loaves dropped as the amount of wheat flour (93.75 to 112g) increased (P<0.05). The swelling index (2.12g/g), gelatin temperature (73.64oC), oil (1.94%), and water absorption capacities (2.57%) were greater in B, C, D, and E than the control. As the amount of ginger, carrot, and wheat increased, the levels of calcium, sodium, magnesium, phosphorus, potassium, iron, and zinc increased among the enhanced breads. The same was observed for energy value, carbohydrate, moisture content, crude protein, fiber, fat, and ash contents when the raw materials for enhancement were adjusted. According to the data obtained, bread E produced the best result because it contained moderate amount of wheat flour (112.5g), ginger (2.5g), carrot slices (6.25g) and the fewest oats (12.5g). Dabino fruit can be used as sugar.