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In order to efficiently utilize the agricultural by-products, apricot kernel skins (AKS) and reduce the resource waste, the AKS was added to partially replace the wheat flour to develop the healthy bread in our preliminary study. In this paper, the effects of AKS addition and ultrasound irradiation on the quality properties of bread were investigated by the texture analyzer, confocal laser scanning microscope, electronic nose, tongue and gas chromatography-ion mobility spectrometry (GC-IMS), respectively. The results indicate that the addition of AKS had the negative effects on the microstructure of dough and the texture of fresh bread, but the ultrasonic treatment on the dough could significantly reduce the negative effects. Furthermore, AKS addition slowed the deterioration of the bread texture during chilled storage, and enriched the varieties of volatile organic compounds (VOCs) of bread. In a word, AKS could be employed in novel bread development so as to reduce the resource waste and environmental pollution. • AKS addition influenced the microstructure of dough and the texture of fresh bread. • The ultrasonic treatment on the dough could reduce the negative effects of AKS. • AKS slowed the deterioration of the bread texture during chilled storage. • AKS enriched the varieties of volatile organic compounds of bread. • Potential applications of AKS and ultrasound were identified. [ABSTRACT FROM AUTHOR]