Abstract: The subject focused on a high fiber steamed bread with bean dregs and pumpkin. In this paper, wet superfine grinding technology supported the fresh bean dregs and pumpkin crushed and added to the steamed bread which was made of wheat flour.The high fiber steamed bread with bean dregs and pumpkin, combining with a certain amount of water and yeast powder, at last formed through fermentation and stewing. Then, some organoleptic evaluations and tests by the texture analyzer were taken to the steamed bread.The optimum range of the ingredients through experiment of single factor and orthogonal experiments were selected. At last, the significant order of the main ingredients on the steamed bread quality was summarized as follows: the additive amount of bean dregs > the additive amount of pumpkin > the additive amount of yeast powder.If the wheat flour used in an amount of 100g, the best amount of each component were as follows: bean dregs 48g, pumpkin 46g, yeast powder 2g, With that, the bean dregs and pumpkin steamed bread had the best quality.