Consumption of foodstuffs is among the most likely route for human exposure to heavy metals. This study was designed to investigate the heavy metals (Cd, Co, Cr, Fe, Cu, Mn, Pb, and Zn) concentrations in bread sample and then estimate the potential health risks of toxic metals via consumption to the local residents in Bade, Nigeria. Bread samples were collected and analyzed using Energy Dispersive X-ray Fluorescence Spectrometry (ED-XRFS). Most of the selected heavy metal levels in the sample were lower than the maximum allowable concentrations of bread as recommended by the World Health Organization (WHO). The health risks associated with the heavy metals were assessed based on the Target Hazard Quotients (THQs) proposed by the United States Environmental Protection Agency (USEPA). It can be deduced that the bread samples analyzed may be suitable for human consumption since the concentrations of almost all the elements found in the bread samples were below the international threshold values in the study area. However, concentrations of Pb in the two bread samples analyzed are above the international standard value, with 1.812% in Sample D and 1.731% in Sample F. Can cause a health risk, damage of organs on humans. This may be due to the raw material mixture like flour, water, yeast, salt, sugar, fats, butter oil and other preservatives.