The effect of blending wheat flour (WF) with fluted pumpkin (Telfairia accidentalis Hook) seed flour at levels of 0-25% on the doush quality and chemical properties of bread were investigated using grindamyl alpha amylase enzyme as an improver. Bread loaves were baked using the straight - dough procedure and evaluated for baking quality, chemical composition and sensory properties. The results showed the loaf volume of bread decreased from 5630cm³ to 5200cm³ for the 0.4% level of dough improver representing 25% decrease while the 1% level of dough improver showed a decease in loaf volume from 5500cm³ to 4500cm³ representing18% reduction. Results of sensory evaluation showed there were no significant differences between 5 and 10% substitution levels of the fluted pumpkin flour and the control. The values obtained showed that the flour blends can still produce acceptable bread but the 0.4% level of the alpha amplase enzyme gave a better loaf valume than the 1% level.