The study was designed to determine post-prandial blood glucose response of commonly consumed leavened breads in Pakistan. The study is imperative to assess the relative glucose absorption and disappearance from blood after ingesting various types of bread. Commonly consumed leavened breads i.e. white, milky, whole wheat and multigrain beads were procured from local market of Lahore, Pakistan. Healthy and type-2 diabetic adult subjects were recruited after informed consent and were given 25g of available carbohydrates from each type of bread on alternative days to assess post-prandial glucose response. The post-prandial blood glucose level after consumption of milky white bread was significantly higher (P=0.06) compared to whole grain and multi-grain after 30 mins whereas, glucose cons after intake of multi-grain was significantly (P=0.06) lower compared to all other breads. Glycemic index (GI) and glycemic load (GL) of milky bread was significantly higher followed by white bread and whole wheat bread, whereas multi-grain resulted in significantly lowest GI & GL respectively. The GI and GL of selected breads were even significant (P=0.00) when analyzes and compared in type-2 diabetic individuals. The glycemic index of frequently consumed leavened breads verified in this study ranged between 31 and 85 in healthy and 38 to 78 in diabetic volunteers and falls within the high to low GI class of foods. Fiber content of multi-grain bread was significantly higher than other tested breads, which resulted in slower CHO digestibility and hence decreased the post-prandial glycemic load and insulin insensitivity.