Abstract: Fiddlehead fern (commonly known as pako) is an indigenous edible vegetable that can be found in banks of swift streams and rivers which are widely distributed in the Philippines and mostly in Asian countries and even in the United States of America. In many instances, this fern vegetable is commonly used in the preparation of salads, soups and other vegetable dishes. It is highly good for mixing cooked egg, meat or seafood. These are considered the most important fern variety good for human consumption. Because of its high nutritive value, this study explored on the idea of making this vegetable fern as an extender to all baked products, particularly bread products. Food experts and dieticians alike have already known and accepted that bread becomes the secondary staple food in the Philippines and is also made as primary staple food by some countries such as Ireland, United Kingdom, New Zealand, USA, Australia, France, Saudi Arabia, Switzerland, Ukraine, Canada and Mexico. The current results on nutrient analyses performed by the Department of Science and Technology revealed that when fern vegetables were mixed to the dough and baked, it showed up with an excellent source of calcium (76 mg/100 g), iron (7 mg/100 g) and phosphorus (130 mg/100 g). The study then concluded that fern loaf bread is found to be most sellable both in private and public schools because of their good appearance, flavor, aroma, texture and taste. The use of fiddlehead fern as extender to bread has contributed to an increase in bulk or volume that apparently increases its yield per mixture. Moreover, these fern vegetables as extenders to bread products are highly considered nutritious due to its plentiful micro-nutrients to nourish and help protect the body against diseases arising from malnutrition.