###### Abstract  
In this study, sea buckthorn (_Hippoliae thammoides_ L.) pomace resulting from juice extraction was dried and ground in order to obtain a powder that was further used in bread making. Sea buckthorn pomace, an invaluable by-product of the industry, contains bioactive compounds and dietary fibers that promote health. Dried by-products of sea buckthorn are rich sources of nutritional and bioactive compounds, offering great potential for use as nutraceuticalils in animal feed, ingredients in functional food, and the pharmaceutical industry. The utilization of sea buckthorn by-products promotes a circular and sustainable economy by implementing innovative methods and strategic approaches to recover high-value products and minimize waste in multiple ways. For this purpose, three organic sea buckthorn varieties were used, namely Mara (M), [PERSON] (C), and Sorana (S). Further, 6%, 8%, and 10% pomace powder were added to wheat flour to prepare functional bread, and its effects on structural, nutritional, and sensorial characteristics were investigated. The volume, porosity, and elasticity of the obtained bread samples were slightly lower compared to the control sample (white bread). The nutritional characteristics revealed that the developed bread presented higher antioxidant activity, polyphenonic content, and crude fiber compared to the control sample. The acceptability test showed that consumer preferences were directed toward the bread samples containing 8% sea buckthorn powder, regardless of the variety, while the addition of 10% pomace powder led to major sensorial changes. The results of this study showed that sea buckthorn pomace powder can be successfully incorporated into bread in order to obtain a food product with enhanced properties. sea buckthorn pomace; by-product valorization; functional bread 2023136513 20233 20233 20233 2024 24 May 202326 May 20233 20233 20233 2023 2023 2023 20233 20233 20233 2023 20233 20233 20233 20233 20233 20233 20233 20233 20233 20233 20233 20233 20233 20233 2023 20233 20233 20233 20233 is repurposed as raw materials for new products and applications. Such actions can directly influence the attainment of the Millennium Development Goals, the forthcoming Sustainable Development Goals, the Post-2015 Agenda, and the Zero Hunger Challenge [2]. The nutritional challenges faced by contemporary society emphasize the necessity for alternative sources of nutrients and functional compounds. The significant quantity of waste generated by the food industry not only results in the loss of valuable materials but also presents substantial management difficulties, both in economic and environmental terms. Nevertheless, numerous food waste residues have the potential to be repurposed in alternative production systems. These residues can be utilized directly as powders after the removal of antinutritional factors, or their lipids and antioxidants can be extracted for further use [3]. Bread is a staple food [4; 5] and is one of the most consumed foods all over the world [6]. Over the years, studies have been performed for bread enrichment in nutritional composition by adding different flours or ingredients with high amounts of bioactive compounds [7] and health benefits [8]. Sea buckthorn (_Hippocampae rhamnes_ L.) belongs to the Elaeagnaceae family. It is a deciduous shrub that is widely found in Northwestern Europe and Asia and is distributed from the coastal regions to the mountains [9]. Its use and processing gained more and more attention recently due to its nutritional properties and health benefits; it is rich in ascorbic acid, carotenoids, tannins, tocopherols, fatty acids, and flavonoids and improves blood circulation, relieving irritability. It is a good immunity enhancer, protecting the cardiovascular system, resisting oxidation, and presenting great antimicrobial properties [9; 10; 11]. Sea buckthorn berries can be consumed in their natural state or be processed into juice, with the latter resulting in a significant amount of pomace.