The fruit of the plant Artocarpus altilis, widely known as bread fruit is consumed worldwide and studied for its bio-activities, yet the leaves are scarcely studied. In this study, the methanolic extract of the leaves of A. altilis was evaluated for Total Phenolic Content (TPC), total Flavonoid Content (TFC) and Total Antioxidant Content (TAC). Its antioxidant potency was evaluated using 2,2-Diphenyl Picrylhydrazyl (DPPH), Ferric Thiocyante (FTC), Ferric Reducing Antioxidant Power (FRAP), Thiobarbituric Acid (TBA) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. The TPC, TFC and TAC values recorded per g dry weight of the plant were 14.31 mg TAE, 33.19 μg QE and 112.55 mg TAE respectively. The EC50 value for scavenging DPPH radicals was determined as 35 μg/ml. The percent inhibition recorded against radicals in ABTS, FTC, TBA and FRAP assays were 97.6%, 89.2%, 61.4% and 29.4% in that order. The GC-MS studies revealed the presence of 12 different compounds, i.e. 2H-1,4-Benzodiazepin-2-one, 7-chloro-1,3- dihydro-5-phenyl-1-(trimethylsilyl)-3-[(trimethylsilyl)oxy]; Cyclodecasiloxane, eicosamethyl-; 2,15-Heptadecadiene, 9-(ethoxymethyl); Pentadecanoic acid, 14-methyl-,methyl ester; 10-Octadecenoic acid, methyl ester; Ethanol, 2-(9-Octadecenyloxy)-, (Z)-; 16-Octadecenoic acid, methyl ester; Docosanedioic acid, dimethyl ester; Stigmast-5-en-3-ol, oleate; a-Sitosterol trimethylsilyl ether; Ergosteryl acetate and 4,6,8(14)-Cholestatriene which are of either nutraceutical or pharmaceutical importance.