In present investigation the slice bread prepared from pomegranate peel powder and rice bran stored in both packaging material i.e. P1 paper bag (GSM 80) and P2 polythene bag (Gauge 357). The quality parameter i.e., moisture content, protein, fat, fiber, ash carbohydrate and whiteness index of P1 (paper bag) and P2 (polythene bag) bread were observed during each day from 0 day to 4 days. Nutritional analysis indicated that both packaging material and storage period increases as in moisture content decrease from 33.072 to 31.061%, protein content decrease from 13.380 to 12.363%, fat content decrease from 1.523 to 1.280 %, fiber content decrease from 0.881 to 0.796 %, ash content decrease from 0.640 to 0.624%, whiteness index decrease from 51.718 to 48.031 and carbohydrate content increase from 50.504 to 53.893 %, and microbiological study depicted. The pomegranate peel powder, rice bran slice bread can be packed in polythene bag and stored in good condition upto 3 days.