Objective This study aims to investigate the effects of incorporating different proportions of Sagittaria sagittifolia L. powder on the quality characteristics of steamed wheat bread including its texture specific volume whiteness moisture content pH antioxidant activity and sensory properties. Methods Using plain wheat steamed bread as the control different proportions of Sagittaria sagittifolia L. powder 0. 5% 1. 5% 2. 5% 3. 5% were added. Their effects on ten quality indicators—chewiness hardness elasticity resilience specific volume pH whiteness moisture content antioxidant capacity and sensory characteristics—were evaluated and correlation analysis was performed on these quality indicators. Results With increasing Sagittaria sagittifolia L. powder content the hardness chewiness and pH of the steamed bread increased significantly P < 0. 05 while elasticity specific volume and moisture content decreased P< 0. 05 . Resilience was not significantly affected P > 0. 05 . The highest whiteness index indicating bright lustrous appearance occurred at 1. 5% addition. Sensory scores peaked at 89 points with 0. 5% of Sagittaria sagittifolia L. powder. The antioxidant activity of steamed bread increased with the addition level of Sagittaria sagittifolia L. powder. Correlation analysis indicated that hardness and chewiness could serve as key indicators for textural analysis. A positive correlation was found between pH and both chewiness and hardness P < 0. 01 . Elasticity was positively correlated with specific volume and moisture content P<0. 01 but negatively correlated with pH P<0. 01 . Sensory scores were positively correlated with specific volume elasticity whiteness and moisture content P < 0. 05 and negatively correlated with hardness and chewiness P < 0. 01 . Conclusion The addition of Sagittaria sagittifolia L. powder significantly influences the physicochemical properties antioxidant activity and sensory characteristics of steamed bread.