To develop a low-calorie bread suitable for glycemic control, D-allulose was used as a partial replacement for sucrose. The processing technology was optimized and the storage characteristics were analyzed using an orthogonal experimental design. Sensory evaluation served as the primary response, while textural properties including hardness and specific volume were also considered. The anti-staling effects of D-allulose were assessed at addition levels of 0, 4, 8, 12, and 16 wt.% by monitoring hardness, water loss, and thermodynamic parameters (differential scanning calorimetry) during storage.The optimal processing conditions were determined as follows: D-allulose addition of 8%, mixing time of 20 min, proofing temperature of 34 °C, and proofing time of 90 min. Bread produced under these conditions exhibited moderate hardness, good springiness, appropriate specific volume, and a soft crumb texture, achieving a sensory score of 84.20.Storage tests revealed that the hardness increase multiple, water loss rate, and starch retrogradation enthalpy all decreased with increasing D-allulose levels. The 8% addition group maintained desirable sensory quality and showed a lower hardness increase multiple on day 7 compared with the control group. The 16% addition group showed the most significant anti-staling effect: it had the lowest increment in hardness, with the water loss rate reduced by 17.6% and the enthalpy value decreased by 30.86% compared with the control group. Nevertheless, bread in this group possessed higher initial hardness and inferior sensory quality. Considering both bread quality and anti-staling performance, the 8% addition level achieved the best balance.This study provides technical references and data support for the application of D-allulose in bakery products.