Bread is consumed as one of the major staple foods all over the world. Similarly, Jerusalem artichoke is cultivated all over the world, and its tubers containing a large amount of inulin are eaten raw, heated or pickled. However, the effective utilization of the tubers of Jerusalem artichoke and inulin is still in the development stage. In this study we developed a unique type of bread ‘the inulin bread’ that is made using inulin as an only carbohydrate for bread fermentation with an inulin-utilizing yeast Kluyveromyces marxianus, but not the common baker’s yeast Saccharomyces cerevisiae. Our findings in this paper suggest that the use of K. marxianus cultured in the presence of inulin and 3 h of pre-fermentation is remarkably effective to make the inulin bread. Evaluation of the various physical properties (measurements of height, weight, hardness and cohesiveness) and sensory evaluation revealed that the quality of the inulin bread is not inferior when compared with the common white bread. We expect that the inulin bread developed by us can not only contribute to the effective utilization of tubers of Jerusalem artichoke which is rich in inulin but also will open up new possibilities of bread making in the future.