Fluid shortening is frequently used as an alternative to solid shortening in the food industry. Fluid shortening is preferred over solid shortening because it is more convenient and easier to handle. The aim of this study was to examine the effects of palm-based fluid and solid shortenings and palm olein (POo) on the physical, firmness and sensory properties of bread. Fluid shortening produced the highest weight of bread and had similar volume, specific volume and density to bread made with solid shortening, while bread made with POo had the lowest volume, specific volume and density. The colour was similar in terms of lightness (L*) and blueness-yellowness (b*) of the crusts of all the bread. The crumbs of all the bread had similar L* and a* (greenness-redness) values. Crumbs of the bread made with fluid shortening were the softest of all. In terms of sensory properties, the bread made with fluid and solid shortenings were preferred, and both received comparable sensory scores for taste, colour, aroma and overall acceptability. On the contrary, bread produced from POo were of inferior physical, textural, and sensory quality. These results indicate that fluid shortening produced bread has comparable properties to those made with solid shortening.