Moisture sorption isotherms describe the relationship between moisture content and water activity in food. In this study, adsorption and desorption isotherms for baobab fruit pulp powder was investigated. Static gravimetric method for adsorption and desorption over the range of temperature (27-42 oC) and water activity (aw) (0.10-0.80) was used. The experimental data were compared with four recommended models in the literature for food sorption isotherms (GAB, modified Oswin (MOE), modified Henderson (MHDE), and modified Chung-Pfost (MCE). Equilibrium moisture contents decreased with increase in temperature at all the water activity levels studied. The differences between the adsorption and desorption curves were significant at p<0.05 and the hysteresis loops were affected by temperature. GAB model was found to be suitable for predicting the moisture sorption isotherms for baobab fruit pulp powder. Results obtained from this study showed the relationship between temperature and water activity as it affects the shelf life of baobab fruit pulp powder.