Despite its nutritional value, food utilisation of okara (a by-product from soymilk processing) is low. There are renewed interests nowadays to harness the inherent potentials of okara for value-addition in foods. The development of a pleasant shortbread from wheat flour enriched with okara powder was evaluated. Wheat flour was substituted with okara powder (10%-40%). Wheat flour (100%) was used as the control. Bread samples were produced using straight dough technique. Physical characteristics (dough expansion, bread weight, loaf volume, and specific loaf volume), crust colour, firmness, proximate composition, and sensory quality of samples were analysed. The results showed that dough expansion was not significantly different at ≤20% but differed between 30%-40% okara substitution. Bread firmness and crust colour values increased significantly, more at higher levels of okara powder addition to the wheat flour. Breads’ weight, specific volume and density differed significantly. Breads’ protein and fibre contents increased with increasing substitution of wheat flour with okara powder. Conversely, carbohydrate contents decreased with increasing okara substitution into wheat flour. Significant differences exist among samples in term of crumb colour, taste, and flavour. Breads with okara powder were more acceptable to the panellists and were scored higher than the control. Bread with 40% okara powder had the highest overall acceptability score of 8.2 on a 9-point hedonic scale. Thus, by-product from soymilk processing can be added into wheat flour for bread production. This suggests that, more sustainable food systems capable of enhancing higher consumer patronage with pleasant sensory properties can be achieved.