​The effect of kneading wheat flour with aqueous cladode extracts on the dough's rheological and pan bread quality characteristics was investigated. Cladodes aqueous extract solutions of 5% and 7.5% positively and significantly (P < 0.05) impacted the dough's rheological properties as well as the bread-specific volume index. The use of 10% cladodes aqueous extract solutions, however, negatively impacts bread quality. As the cladodes extract increased from 5 to 10%, the L* and b* color values of both crust and crumb were reduced, a* color values of crust significantly increased while decreased for the crumb. Sensory bread preferences formulated with 7.5% extract were assessed as the best, followed by 5% bread, while the lowest preferences were bread formulated with 10% extract. The use of 7.5% of cladodes aqueous extract resulted in the greatest specific volume and extensograph parameters, except the extensibility E; an indication of the significant impacts on bread quality. In particular, the Max height extensograph index was 426 when 7.5% of cladodes aqueous extract solution was used compared to 280 for the control and 396–365 for the 5 and 10% cladodes aqueous extract solutions, respectively. Results suggest the potential use of cladodes aqueous extract solutions as a healthy alternative to chemical additives in bread and baked products.