This study was conducted to investigate the quality characteristics of the bread containing a honeyed red ginseng by-product (HRG). HRG was added to bread dough at various concentration ranging from 10-30%, after which physicochemical properties of dough and bread containing HRG were determined. The pH, loaf volume, specific loaf volume, volume and baking loss decreased with increasing amount of HRG in bread, whereas loaf weight and hardness were increased. In particular, hardness appeared to be 2.18 times higher in the control without HRG compared to the bread containing 30% HRG. For color, increasing the amount of HRG reduced a and b values, whereas L value was increased. In sensory evaluation, the highest overall preference score was observed in containing 20% HRG, whereas the lowest score was observed in bread with 10% HRG. From a honeyed red ginseng by-product bread with good acceptability has an optimum HRG concentration of 20%.