If you missed the October 2011 Cooking Light issue, you may have missed some important information. They ran an article breaking down a variety of milk substitutes and how they faired in baking recipes. The folks at the magazine tested each substitute by inserting them into chocolate pudding and blueberry quick bread recipes — I’m guessing at a 1 for 1 ratio — and evaluating the results.
In short, it looks like the testers at Cooking Light felt that soy milk was their best substitute for baking. (Thank goodness — something readily available!)
Read the full run-down at Meet the Milk Substitutes, Cooking Light, October 2011.