The levels of potassium bromate in fifteen bread samples from Jos North Metropolis were determined using Spectrophotometric method. It was base on the redox reaction between bromate and promethazine in acidic medium. This reaction produces a red-pink product with maximum absorbance at 515nm. A qualitative test was carried out on a portion of each bread sample using 2cm3 of promethazine and 0.6cm3 of 12M hydrochloric acid. The change in color observed in each bread sample indicates the presence of bromate. The results obtained show bromate levels which ranged between 0.027mg/kg - 28.39mg/kg in bread samples. In all the samples examined, bromate level were found to exceed the recommended permissible level by US Food and Drug Agency and National Agency for Food and Drug Administration and Control of 0.02mg/kg. All bread Samples examined were considered unsafe for human consumption. Bread bakers should explore other alternative means of flour improvers like ascorbic acid instead of using bromate because of its deleterious Carcinogenic effects in humans.