<p>This study examined the effects of substituting spelt (<i>Triticum spelta</i>) flour (0–100%) and Ahlat pear (<i>Pyrus elaeagnifolia</i>) flour (0–10%) on the technological, chemical, textural, and sensory properties of bread. Spelt flour addition significantly increased protein, ash, and fat contents, as well as total phenolic content and antioxidant capacity compared to common wheat flour (<i>p</i> &lt; 0.05). However, the weaker gluten quality of spelt flour led to significant reductions in dough stability and bread volume, with decreases of up to 54.3% and 35.8%, respectively, compared to the control sample. Additionally, higher levels of spelt flour increased crumb hardness and chewiness. In contrast, Ahlat pear flour (APF), characterized by high ash, fat, and phenolic contents but low protein contents, exhibited improved antioxidant capacity and moisture retention. Its inclusion decreased bread hardness and chewiness and mitigated staling, resulting in a softer texture. Color analysis of bread showed that substitution from 100% T. aestivum to 90% T. spelta + 10% APF darkened the crust, with L* decreasing from 67.79 to 34.24 (≈ 49.5%) and a* increasing from 4.29 to 10.80 (≈ 151.7%), with a stronger effect in APF-containing samples due to higher pigment content. From a sensory perspective, breads no. 5 (25% spelt + 5% APF) and no. 7 (50% wheat–50% spelt) showed the highest overall acceptability with comparable scores, indicating that moderate substitution levels provide the most balanced sensory profile. However, higher levels of spelt and APF, while less preferred sensorially, enhanced functional properties such as phenolic content and antioxidant activity, revealing a trade-off between sensory quality and functional value. Overall, the combination of spelt and APF shows strong potential for developing value-added functional sweet bread.</p>