The aim of the research was to determine the formulation of pumpkin flour and wheat flour for producing the best of dough improvement and organoleptic properties of sweet bread. The research was carried out in a complete randomized block design. single factor with 8 treatments and 3 replications. The 8 formulations of pumpkin flour and wheat flour were: (F) consisted of F1 (0:100). https://wholelatteslovers.shop/product-category/commercial-espresso-machine/