Amala pomace (AP) is a by product of amala juice processing industry. It contains large amounts of dietary fiber and other valuable compounds. Drying increases shelf life of AP. Consumption of bakery products increasing. But that contain negligible fiber therefore, continuous consumption may lead to major chronic diseases. Bakery products are easily modified into therapeutic products. Therefore, the present study was planned to develop bread utilizing AP and evaluate its nutritional composition. For that, AP was dried, ground, sieved to 240 (APP), packed in polythene bag and stored until used. For product optimization Maida was replaced with 1, 3, 5 and 7% APP in the commercial bread formula and evaluate sensorily (6 panelists X 3 times) using 9 point hedonic scale. The processing changes include increased proofing temperature and decreased time and vice-a-versa in baking. The sugar level was increased to 10% in the formula. 5% APP replacement resulted into pour volume & texture. Thus APP replacement level narrowed down to 1, 2, 3 and 4% for primary selection and 1, 1.5, 2 and 2.5% for final selection using composite scoring test. The 2% APP replacement scored the highest. That is considered as Experimental Bread (EB). A consumer survey showed that 77.88% liked EB. Raw material, control and experimental bread were analysed for various nutrients using standard methods. The protein of APP found about one fourth as compared to Maida. The APP contained 17.87% and 2.75% fiber and mineral, respectively. EB contains 11.43% more fiber and 1.56% more minerals then CB. Keyword: Health food; Bread; Amala Pomace: Fiber.