HIGHLIGHTS Moisture, total ash, and crude fat of the bread samples were ranged from 12.16 to 28.38%, 0.77 to 2.33%, and 0.41 to 1.87%, respectively.  Dietary fiber, crude protein, and carbohydrate of the bread samples were ranged from 0.13 to 1.36%, 8.01 to 14.34%, and 54.83 to 76.99%, respectively.  Calcium, iron, and zinc levels were ranged from 11.1 to 22.0, 1.2 to 12.5, and 0.7 to 2.1 mg/100 g, respectively.  Some wheat bread sampled from Bahir Dar City did not meet the bread quality standards. ABSTRACTBackground: So far, there is paucity of information about quality of breads available in Ethiopian bakeries. The aim of this study was to assess the proximate composition and some selected nutrient composition of wheat breads baked in Bahir Dar City, Ethiopia. Methods: Totally, 54 fresh loaves of wheat bread were randomly taken from 18 bakeries (three from each one) in Bahir Dar City, Ethiopia. Then, the proximate composition and mineral contents of the samples were determined. Results: The results of the analysis revealed that the proximate compositions were ranged from 12.16 to 28.38%, 0.77 to 2.33%, 0.41 to 1.87%, 0.13 to 1.36%, 8.01 to 14.34%, and 54.83 to 76.99% for moisture, total ash, crude fat, dietary fiber, crude protein, and carbohydrate, respectively. In addition, the level of calcium, iron, and zinc were ranged from 11.1 to 22.0, 1.2 to 12.5, and 0.7 to 2.1 mg/100 g, respectively. Conclusion: Some wheat bread sampled from Bahir Dar City did not meet the bread quality standards parameters. So, it is necessary to design supervision mechanisms to enforce the local bakeries to select the suitable ingredients and produce bread with the required composition.