In the present study, the effect of using cardamom and sesame powder at levels 5 and 10 % on chemical composition, caloric value, sensory and physical properties of pan bread were evaluated. The results indicated that pan bread with 5 and 10% cardamom powder recorded the highest value of moisture (10.26±0.15 and 10.40±0.10 g/100g.).Sesame seeds powder  5and 10% reduced moisture content in pan bread (5.08±0.10 and 6.50±0.10 g/100g.), respectively. Sesame seeds powder (5 and 10 %)  raised protein content of pan bread (13.48±0.01 and 14.47±0.01 g/100g.), respectively. Sesame seeds powder 5 and 10%  raised fat content (5.57±0.01 and  5.77±0.06 g/100g.), respectively.Cardamom powder and sesame seeds powder 5 and 10%  increased ash content (0.73±0.01, 0.97±0.02, 0.57±0.01 and 0.72±0.01 g/100g.), respectively. Using cardamom powder and sesame seeds powder in preparing pan bread raised fiber content (1.95±0.01,  2.11±0.01, 0.93±0.01 and 1.03±0.01 g/100g.),carbohydrates content decreased in pan bread prepared with cardamom powder and sesame seeds powder 5 and 10% (73.29±0.10, 72.23±0.23, 74.37±0.10 and 71.51±0.11 g/100g.).Pan bread prepared with cardamom powder 5 and 10%  recorded lower values of calories ( 366.59±0.11 and 366.08±0.15 k.cal/100g) than pan bread prepared with sesame seeds powder 5% and 10%  (401.37±0.11 and 395.85 ±0.15  k.cal/100g.). All pan bread samples were accepted .All physical properties of pan bread improved by using cardamom and sesame seeds powder