The objective of the study was to assess the effect of enriching multifloral honey with bee bread on the content of phenolic compounds and antioxidant activity. The research material consisted of multifloral honey and honey enriched with bee bread; the honey was derived from three apiaries located in southern Poland. In the samples, the following was determined: total contents of polyphenol and flavonoids, total antioxidant activity, antiradical activity in the reaction with DPPH• , and reducing power by a FRAP method. The contents of some selected phenolic acids and flavonoids were determined by HPLC. The multifloral honey contains 41.66 ÷ 55.54 mg GAE/100 g of phenolic compounds and 7.49 ÷ 13.05 mg QE/100 g of flavonoids. Enriching the honey with bee bread caused the contents of polyphenols and flavonoids to increase depending on the origin of the sample. In the honey enriched by bee bread, the maximum content of phenolic compounds was 138.15 mg GAE/100 g and that of flavonoids 48.31 mg QE/100 g. Also, a significant increase was reported in the content of individual phenolic acids and flavonoids in the bee bread enriched honey samples. Of all the phenolic acids identified, gallic acid was predominant; its maximum content was 36.09 mg/100 g; of all the flavonoids: kaempferol; its maximum content was 4.00 mg/100 g. In all the cases, enriching honey with bee bread significantly impacted the increase in its antioxidant activity, antiradical activity, and reducing power. The antiradical activity increased from a level of 5.65 ÷ 17.71 % in the multifloral honey to 51.39 ÷ 82.17 % in the enriched honeys. However, the reducing power increased from a level of 1.64 ÷ 6.99 μM Fe(II)/100 g in the multifloral honeys to 11.96 ÷ 27.60 μM Fe(II)/100 g in honey enriched with bee bread. Significant linear correlations between the total phenolic content and the total antioxidant activity and reducing power were reported.