The aim of this study was to evaluate the color and sensory characteristics of bread made with different levels of peach palm peel flour (PPPF). This flour was added into breads with a proportion of 2.5-10% (w/w), and studied its effect on total carotenoids, CIELab parameters, and sensory characteristics of bread. Results showed that PPPF supplementation increased the carotenoid content of bread. The color test showed that high levels of PPPF were associated with a decreased L* and H°, while, browning index (BI), increases. Sensory evaluation ratings indicated that bread with acceptable quality attributes can be prepared from wheat flour fortified with PPPF up to 5% level. Thus, peach palm peel, a by-product from the peach palm processing, could be utilized for the preparation of wheat breads.