Bread is a staple food in Nigeria; however, it is often low in essential nutrients, particularly protein. This study investigated the effect of Bambara groundnut (Vigna subterranea), a popular nutrient-dense legume in Enugu, on the protein content and sensory quality of wheat-based bread. Three bread samples were formulated: A (0% Bambara), B (10% Bambara), and C (20% Bambara). Results revealed a significant improvement in protein content with increasing Bambara substitution, ranging from 4.12 ± 0.10% in the control to 13.71 ± 0.11% at 20% inclusion of Bambara groundnut. However, loaf volume decreased from 255.50 ± 0.15 cm³ in the control to 238.50 ± 0.10 cm³ for sample C. Sensory evaluation indicated that bread with 10% Bambara flour (Sample B) achieved the highest overall acceptability score (7.8 ± 0.11) compared to other samples, balancing enhanced protein quality with desirable sensory attributes. These findings suggest that incorporating 10% Bambara groundnut flour into wheat bread offers a nutritionally improved and consumer-acceptable product, supporting food diversification and protein enrichment in the bakery industry.