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My sugar is still as soft and moist as when first opened but it gets, yes, little clumps that break apart with no trouble at all. It's the hard little balls about the size of 1/2 of a pea and a little darker brown. And it's C&H sugar, too, not an off or store brand.

I guess bread might work though.

I reseal the ziplock bags the sugar comes in and squeeze as much air out as I can. Then I have them packed into a gallon ice cream container. It's not dark like the cupboard but the bottom container (have stacks of flours and stuff in ice cream containers).