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The aim of this work was to evaluate the effect of the total replacement of water with acerola pulp on the physical and chemical properties of sweet bread without lactose over five days of storage. Analyses of mass loss, soluble solids, titratable acidity, pH, color, hardness, vitamin C, total phenolics and antioxidant activity were performed daily, for a period of five days, whereas proximate composition was determined just at the same day of baking. The proximate composition was not affected by the replacement of water for acerola pulp. The values of soluble solids and titratable acidity were higher in enriched bread, while pH exhibited the opposite behavior. Enriched bread is softer and more yellowish than control bread, became harder, orange and darker over storage. The levels of vitamin C and total phenolics, as well as the antioxidant activity of the enriched bread was higher than control bread (vitamin C increased …