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Bread was a stable food known for its taste, aroma and texture [1]. The most commonly used ingredients for bread making were flour, salt, sugar, fat, water and yeast where as egg, milk, nuts, fruits and vegetable were other ingredients add based on preference. In recent times, change in food habits and increase in population have influenced higher bread consumption [2,3]. Oranges were widely used in juice, marmalade and jam industries. At present, some industries have focused on utilizing byproducts of citrus fruits [4]. The oil obtained from orange peel was widely used as a flavouring agent in drinks and foods due to its fragrance property [5]. Orange peel was enriched with phyto-chemicals and fibers due to the presence of albedo and flavedo [6]. These phyto-chemicals help in preventing cancer, neurodegenerative and cardiovascular diseases [7]. Fiber content present in orange peel helps in controlling cholesterol, blood sugar level and heart disease. It also promotes weight loss and assists digestion [5]. Ascorbic acid, phenols, flavonones, carotenoids, nutraceuticals and other secondary metabolites which were important for human nutrients was predominatly found Gas Chromatography/Mass Spectroscopy Analysis of Phytochemicals Present in Orange Peel Powder and in Bread Prepared Using It