Haskap berry (Lonicera caerulea L.) pomace, a by-product of juice processing, is a rich source of bioactive compounds. The aim of this study was to evaluate the effect of incorporating lyophilized and ground haskap berry pomace on the physicochemical properties of wheat bread. In addition, flour water absorption and dough rheological properties were assessed. The results demonstrated that the addition of pomace increased flour water absorption and dough stability. However, these improvements did not translate into enhanced bread quality. With increasing pomace levels in the formulation, reductions in bread volume and crumb porosity, as well as an increase in crumb firmness, were observed, which consequently lowered consumer acceptability. In contrast, the addition of pomace significantly increased the dietary fiber and ash contents of the enriched bread. Moreover, the enriched bread exhibited higher antioxidant activity and phenolic compound content, along with significant alterations in the phenolic profile. Enrichment resulted in elevated concentrations of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, protocatechuic acid, and p-coumaric acid. Furthermore, the contents of flavonoid aglycones, particularly quercetin and luteolin, as well as flavonoid glycosides, especially rutin and isoquercetin, were increased. Considering the quality attributes of bread enriched with Lonicera caerulea pomace, together with the associated increase in bioactive compounds, its proportion in wheat flour should not exceed 2%.