Nut-based plant beverages are gaining recognition for their functional properties and nutritional value in bakery applications. This study evaluated the effects of substituting water with hazelnut (BH), walnut (BW), and almond (BA) beverages in wheat bread formulations at four substitution levels (25–100%). Thirteen bread variants, including a control, were produced using the straight dough method. The impact of substitution on dough performance, crumb structure, texture, color, physicochemical composition, and sensory attributes was evaluated. All nut beverages improved bread yield, with BA100 and BW100 showing the highest values. Crumb moisture was well retained, and baking losses were reduced in some high-substitution variants. Medium-sized pores (0.1–0.9 mm2) dominated crumb structure, particularly in almond-enriched breads, which contributed to desirable loaf volume and crumb elasticity. Walnut beverage significantly darkened the crumb due to natural pigments, while BA and BH maintained lighter tones and enhanced yellowness. Nut-based beverages increased ash and fat content, with BW breads showing the highest caloric values—mainly due to beneficial unsaturated fats. Sensory evaluation confirmed high consumer acceptability, with the highest ratings observed for breads containing 100% walnut and 50–75% almond beverage. These variants demonstrated the most favorable balance of technological performance and nutritional enhancement, underscoring their potential as optimal formulations for clean-label, plant-based bread products.