About a week ago I tried making fruit swirl bread again. This time I rolled out the loaves thinner, allowing me to put in more filling, and have more swirl. The result was definitely better, though I might have also added too much flour this time, since it was a bit dry. I also still had the problem with a large pocket forming near the top. I think for my third try I will score the top of the loaf down the middle before baking.