Salmon and caper brunch loaf

Ingredients

• 2 cup plain flour, sifted
• 4 teaspoon baking powder, sifted
• 1/2 teaspoon baking soda, sifted
• 1 tablespoon fresh chopped dill or 1 teaspoon dried dill
• 1 teaspoon celery salt
• 210 gram canned pink salmon, drained, grey skin removed
• 1 cup grated tasty cheese
• 2 teaspoon capers, roughly chopped, plus extra to decorate
• 1 handful baby spinach leaves, shredded
• 2 eggs
• 1/4 cup rice bran oil
• 1 cup milk